Candied Ginger
Cooking Instructions
- 1
Peel the ginger. (Can use a spoon and hold bowl side towards the ginger, scrape away the skin).
- 2
Slice ginger very think. Can't be too thin.
- 3
Put ginger in nonreactive pot, add enough water to cover the ginger and bring to a boil. Reduce heat and let simmer for 10 minutes.
Drain and repeat. Simmering ginger slices once more. - 4
Mix sugar and water in the pot, along with pinch of salt (with ginger slices).
- 5
Cook until temperature reaches 225°F or until the liquid is the consistency of thin honey.
- 6
Remove from heat and let stand for at least an hour. Can be overnight.
(Or if you want to coat slices with sugar, drain very well while the ginger is hot, so syrup will drain better and coat with sugar)
- 7
Store ginger slices in its syrup, or toss drained slices in sugar. Shake off excess sugar and leave ginger slices on a cooling rack until they're somewhat dry.
- 8
Ginger packed in its syrup, can be stored in the refrigerator for up to one year.
If tossed in sugar, pieces can be stored at room temp for a few months.
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