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Candied Ginger and Ginger Syrup Recipe

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This recipe for Candied Ginger and Ginger Syrup is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound peeled and sliced ginger, preferably young/smaller roots, sliced about 1/8 inch thick (by hand or use a mandolin)
2 cups sugar
2 cups water
Extra sugar for coating
Directions:
Directions:
Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve 1/2 cup of the ginger water and then drain the ginger slices.
Place the sliced ginger back in the pot with the reserved ginger water, sugar and pinch of salt. Bring to a boil, reduce the heat to medium, and simmer uncovered for 35 to 40 minutes or until the temperature on a candy thermometer reads 225 degrees.
Drain the ginger in a colander over a bowl to catch the syrup (reserve syrup).
Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices the best you can. Let cool for 2 hours (you want them sticky but not wet so that the sugar will adhere without dissolving).
Toss the ginger slices in a bowl of sugar so they are coated all over.
Place the ginger slices back on the cooling rack to sit overnight.
Store in an airtight container in a dark, cool place. Will keep for several months.

 

 

 

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