Candied ginger has been a favourite treat for me since I was a child. It’s sweet, chewy and hot. It’s just delicious! So I’ve decided that I need to make this so that I always have it at home when I crave it the most. It’s not that difficult to make and as a bonus you’ll also end up with a ginger syrup that you can use as an ingredient in drinks for example. This is a great gift when you go to dinner parties etc.
Candied ginger keeps for several months in an airtight container. But my guess is that you will eat them all before that.
Ingredients:
water, for boiling
ginger (I used 100 g for my batch)
1 1/4 cup sugar
1 1/4 cup water
sugar for dusting
Method:
Peel the ginger and cut it into think slices or small chunks. In a saucepan add water and ginger. Bring to the boil and drain. Repeat this one more time with “new” water. This is to get the ginger a little less hot.
When you’ve done draining for the last and second time, take an empty saucepan and add sugar and water. Turn the heat to medium and stir until sugar has dissolved. Add the ginger and bring to a boil and let it simmer for 20-30 minutes. Until the ginger is almost translucent and the liquid has a syrupy consistency.
Place sugar on a plate. And take your wire rack and place it on the bench.
Use a slotted spoon and place the ginger in a fine sieve and then take a fork and move them to the plate with sugar. Use the fork and cover the pieces of ginger with sugar and move them to the wire rack.
Keep them in an airtight container for several months or eat them straight away, they’re delicious!
