Candied Ginger and Syrup
Transform your kitchen into a haven of sweet and spicy aromas with this irresistible Candied Ginger and Syrup recipe. Featuring thinly sliced fresh ginger root simmered to tender perfection in a sugar-infused syrup, this recipe offers a delightful balance of heat and sweetness. The ginger transforms into glossy, chewy pieces that can be coated in sugar for a satisfying crunch, while the leftover spiced syrup is a versatile treat, perfect for elevating tea, cocktails, or desserts. With just four simple ingredients and an hour of cooking time, this recipe is an easy yet impressive way to explore the nuanced flavors of homemade confections. Perfect for gifting, snacking, or enhancing your recipes, this candied ginger is a timeless offering with a modern twist!
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Recipe Information
Ingredients
- 250 grams Fresh ginger root
- 300 grams Granulated sugar
- 500 milliliters Water
- 50 grams Extra sugar (for coating, optional)
Instructions
Peel the ginger root using a spoon or vegetable peeler to remove the skin.
Thinly slice the ginger into even pieces, about 2-3mm thick.
In a medium-sized saucepan, combine the ginger slices and water. Bring to a gentle boil over medium heat.
Reduce the heat and simmer the ginger slices for 30 minutes to soften them.
Drain the ginger slices, but reserve 250 milliliters of the ginger-infused boiling water for use in the next step.
Return the ginger slices and reserved ginger-infused water to the saucepan.
Add granulated sugar to the saucepan and stir until dissolved.
Bring the mixture to a boil, then reduce to a simmer. Cook for an additional 30 minutes, stirring occasionally, until the syrup thickens and the ginger slices become translucent.
Using a slotted spoon, transfer the candied ginger slices to a wire rack set over a baking sheet. Let them cool and dry for 2-3 hours.
Optionally, toss the cooled ginger slices in extra granulated sugar to coat them for added sweetness.
Pour the remaining syrup from the saucepan into a sterilized jar. This can be used as a spiced ginger syrup for tea, cocktails, or desserts!
Store the candied ginger in an airtight container at room temperature for up to 2 weeks, and refrigerate the syrup for up to 1 month.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 354.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
