Eversince I got my candy thermometer I find myself using it quite often than I expected. I bought it for making mallows, I thought after that it would join the other kitchen tools that I seldom use like the peeler and egg slicer but I never thought that it would be a lot useful to me. I’ve used it on caramels and meringues and recently candied ginger.
This is my first time to make it, it was quite easy even the peeling and slicing of the ginger. It’s a lot easier if you get young, fresh ginger. Now, you don’t really need a candy thermometer like what David L. said but I don’t want to risk it and I love using my inexpensive candy thermometer and add to that, I am not very good at handling sugar and water.
I’ve burned a lot of caramels in the past and although that can easily be remedied by keeping an eye on what’s on the stove, I tend to multitask and forget about it and putting a candy thermometer on the pot make it seemed easier to mind my caramel, I really like watching that blue line going up,up and up, it’ my new fascination, I’ll get tired of it soon, I’m sure.
Anyways, back to the recipe, like I said, it was quite easy-peasy. You might be wondering as to what purpose did I make these sweet gems? Well, it’s going to be in the ginger biscotti that I’ll be making tonight which I’ll probably post tomorrow. I’ve never made anything with candied ginger before and I’d like to try and taste something new every now and then, lately though quite often as I’ve been seeing a lot of interesting recipes.
thinly-sliced ginger…sorry for the poor picture quality
cook the ginger slices in the sugar syrup until it reaches 225F degrees
I halved the recipe and divide the candied ginger into two, I coated half with white sugar and put the other half in a jar with the syrup as suggested in the recipe.
HOW TO MAKE CANDIED GINGER
Adapted from Room For Dessert
as seen here
David’s note: You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.
1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
4 cups (1L) water
pinch of salt
1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.
Ingredients (click ingredient to buy it)
- 1 POUND 500G FRESH GINGER, PEELED
- 4 CUPS 800G SUGAR, PLUS ADDITIONAL SUGAR FOR COATING THE GINGER SLICES, IF DESIRED
- 4 CUPS 1L WATER
- PINCH OF SALT
- SLICE THE GINGER AS THINLY AS POSSIBLE. IT CAN’T BE TOO THIN, SO USE A SHARP KNIFE.
- PUT THE GINGER SLICES IN A NON-REACTIVE POT, COVER WITH WATER, AND BRING TO A BOIL. REDUCE HEAT AND LET GINGER SIMMER FOR TEN MINUTES. DRAIN, AND REPEAT ONE MORE TIME.
- MIX THE SUGAR AND WATER IN THE POT, ALONG WITH A PINCH OF SALT AND THE GINGER SLICES, AND COOK UNTIL THE TEMPERATURE REACHES 225F (106C.)
- REMOVE FROM HEAT AND LET STAND FOR AT LEAST AN HOUR, ALTHOUGH I OFTEN LET IT SIT OVERNIGHT. OR IF YOU WANT TO COAT THE SLICES WITH SUGAR, DRAIN VERY WELL WHILE THE GINGER IS HOT, SO THE SYRUP WILL DRAIN AWAY BETTER.
- STORE GINGER SLICES IN ITS SYRUP, OR TOSS THE DRAINED SLICES IN GRANULATED SUGAR. SHAKE OFF EXCESS SUGAR, AND SPREAD THE GINGER SLICES ON A COOLING RACK OVERNIGHT, UNTIL THEY’RE SOMEWHAT DRY. THE SUGAR CAN BE REUSED IN A BATTER OR ICE CREAM BASE, OR FOR ANOTHER PURPOSE.
- STORAGE: THE GINGER, PACKED IN ITS SYRUP, CAN BE STORED IN THE REFRIGERATOR FOR UP TO ONE YEAR. IF YOU’RE CONCERNED WITH IT CRYSTALLIZING, ADD A TABLESPOON OR TWO OF CORN SYRUP OR GLUCOSE TO THE SUGAR SYRUP AT THE BEGINNING OF STEP #3. IF TOSSED IN SUGAR, THE PIECES CAN BE STORED AT ROOM TEMPERATURE FOR A FEW MONTHS.