Ingredients<\/p>\n
Steps
\n1 – Peel and slice: Peel 1 pounds fresh ginger root (the edge of a spoon works well) and slice it into thin coins about 1\/8 inch thick. A mandoline makes this much faster. Choose plump, smooth ginger; older, wrinkly roots are stringy.
\n2 – Simmer until tender: Put the ginger in a saucepan with 5 cups water. Bring to a boil, then reduce to a steady simmer, covered, until the slices are tender when pierced with a fork.
\n3 – Drain, save some liquid: Drain the ginger, reserving 1\/4 cup of the cooking water. For milder ginger, you can repeat the simmer in fresh water once more.
\n4 – Candy in syrup: Return the ginger and the reserved 1\/4 cup water to the pan with 2 cups granulated sugar (for syrup). Cook over medium heat, stirring often, until the syrup thickens, the ginger turns translucent, and the mixture is nearly dry and starting to look grainy (about 225\u00b0F on a candy thermometer). Watch closely near the end so it doesn’t scorch.
\n5 – Coat in sugar: Transfer the hot ginger with a slotted spoon to a bowl with 0.5 cups granulated sugar (for coating) and toss until every piece is coated. Save any leftover syrup in a jar for tea, cocktails, or drizzling.
\n6 – Dry: Spread the pieces in a single layer on a wire rack and let them dry until no longer sticky.<\/p>\n
Notes<\/p>\n
Store in an airtight container at room temperature for up to 3 months. The sugar left over from coating is ginger-flavored and great in baking or coffee. If the slices come out too firm, they were cut too thick or not simmered long enough in step 2.
\nResults from the web<\/p>\n
The key is slicing thin and simmering until truly tender before the sugar goes in; once it’s candied, the texture won’t soften further. In Phoenix’s dry air, the pieces usually firm up faster than the 4-hour drying estimate, so check them after an hour or two.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1 pounds fresh ginger root 5 cups water 2 cups granulated sugar (for syrup) 0.5 cups granulated sugar (for coating) Steps 1 – Peel and slice: Peel 1 pounds fresh ginger root (the edge of a spoon works well) and slice it into thin coins about 1\/8 inch thick. A mandoline makes this much … Continue reading “Homemade Candied Ginger”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180],"tags":[],"class_list":["post-23805","post","type-post","status-publish","format-standard","hentry","category-book-appetizers"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23805"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23805\/revisions"}],"predecessor-version":[{"id":23806,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23805\/revisions\/23806"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}