Crystallized Candied Ginger
Transform your favorite culinary moments with this irresistible recipe for Crystallized Candied Ginger! Made from fresh ginger root simmered in a luscious homemade sugar syrup, this treat strikes the perfect balance between sweet and spicy. The thin, tender ginger slices are simmered to perfection, then coated in a sparkling layer of granulated sugar that adds a delightful crunch. Ideal as an on-the-go snack, a garnish for cocktails and desserts, or even a soothing addition to your tea, this homemade candied ginger is versatile and bursting with bold flavor. With a straightforward process and long shelf life, it’s a must-try confection for ginger lovers everywhere. Perfect your holiday treats or elevate your pantry essentials with this easy, elegant recipe for crystallized candied ginger.
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Recipe Information
Ingredients
- 300 grams fresh ginger root
- 400 grams granulated sugar
- 500 milliliters water
- 50 grams extra granulated sugar (for coating)
Instructions
Peel the ginger root using the back of a spoon or a vegetable peeler, and slice it into thin, even slices (approximately 2-3 mm thick).
Place the sliced ginger in a medium saucepan and cover it with water. Bring to a boil over medium heat and simmer for 10 minutes to reduce bitterness.
Drain the ginger and repeat the boiling process with fresh water for another 10 minutes. Drain again and set aside.
In the same saucepan, combine 500 milliliters of water and 400 grams of granulated sugar. Stir well and bring to a simmer over medium heat until the sugar is fully dissolved, forming a syrup.
Add the drained ginger slices to the syrup and lower the heat to medium-low. Simmer gently for 45-60 minutes, stirring occasionally, until the slices are translucent and tender, and the syrup has slightly thickened.
Using a slotted spoon, transfer the candied ginger slices onto a wire rack placed over a parchment-lined baking sheet. Allow them to cool and dry for 1-2 hours.
Once the ginger slices are cooled but still slightly tacky, toss them in the extra granulated sugar (50 grams) until well coated.
Shake off any excess sugar and spread the coated ginger slices back onto the wire rack. Let them air-dry completely for 2-3 hours, or overnight if possible.
Store the crystallized candied ginger in an airtight container at room temperature for up to 3 months.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 504.0 g | 183% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 455.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1245 mg | 26% | |
*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.
