Given I have zero experience with candying this seemed like a good challenge (note to self: macarons will be the next challenge). I also needed an excuse to use the candy thermometer I’d bought but never used, in addition to proving to my mom that I do use the gazillion kitchen tools I keep buying. But more importantly, I wanted to make it because I have been itching to try Molly’s Banana Bread recipe (stay tuned!) in which candied ginger plays a very important part.
Candying ginger is quite straightforward, actually – You have to slice the ginger thinly with a sharp knife or a mandoline, then boil it twice in water, simmering for 10 minutes each time (make sure to reserve the water for an awesome ginger ale concentrate which I will tell you about in just a bit). Next, put the boiled ginger pieces with the sugar, water and a pinch of salt. Let it come to a boil and then let it simmer until it has reached a consistency of thin honey or 225F/106C on a candy thermometer (making sure people who complain about your precious kitchen gadgets are watching). Drain, toss in sugar, and set it on a cooling rack to dry up!
I’m munching on these just as I type – addictive, I tell you. And just as a final stamp of approval, grandma gives these a two thumbs up because this is excellent after meals as a digestive.
Candied Ginger
Recipe source: David Lebovitz
1/2 pound / 225g fresh ginger, peeled, sliced thinly
2 cups / 400g sugar, plus additional sugar for coating the ginger slices, if desired
2 cups / 1/2l water
pinch of salt
- Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
- Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F/106C.
- Drain very well while the ginger is hot, so the syrup will drain away better and sprinkle the drained slices with caster sugar as you toss the ginger in a bowl. Spread the ginger slices on a cooling rack for a few hours or overnight, until they’re somewhat dry.
- Alternatively, you could let the ginger sit in the syrup for an hour or overnight and even store the ginger slices in its syrup.
Ginger Ale
Yield: 6 servings
Leftover ginger water from boiling
Leftover sugar syrup from candying
½ cup water
½ cup sugar
Juice of 3 limes (or half per serving)
- Simmer all of the above except the lime for 5-7 minutes until the sugar has dissolved and the syrup is beginning to thicken. Turn off the heat. The syrup will continue to thicken. Once cool, transfer to a jar if you’re not going to be using it all up.
- In a glass, add 4-5 tbsp of the concentrate, juice of half a lime and club soda and stir. Drink up!
{ 25 comments… read them below or add one }
I normally like things apart from ginger, but these candied ones seriously look so appealing!
I saw a Ginger cookie recipe that i wanted to try but cldnt coz it askd for this!! I';; be making this soon!
Question: Is candied ginger same as crystallized ginger??
Wow what a great use of leftover dessert ingredients, thanks for the inspiration!
I like how much effort you put into everything and make it your own.
BTW, those garlicky baked fries? Would you like me to hand some money to you as royalty?
my mom loves ginger candies! we get all sorts here in SG but she specifically asks for the ginger ones. i love that you have made use of the ginger water too
I have candied lemon..never ginger.
Looks delicious. My dad loved candied ginger, may have to make some in his honor.
I hopped on to your blog via twitter.I should tell you that I felt like I was opening a treasure cove..full of fantastic recipes:).Have bookmarked so many recipes to try,Chocolate chip pound cake and Dulce de Leche,among the first-respectively:).Love the candied ginger..never knew making it was a much simpler task than I thought:).
Thanks you guys!
)
A_and_N: That is the sweetest compliment! I am grinning from ear to ear. Thanks, you made my day!
Disha: Candied ginger is the same as crystallised ginger.
Thanks Divya, I'm flattered. Looking forward to see what you make!
wowzers. ginger ale from scratch? recipe bookmarked!
x
This looks amazing, my husband has been after me to make ginger ale since he saw Alton Brown do it. I am going to have to try it, and the candied ginger would be a nice treat in addition, then I can have homemade for my fruitcakes!
Yay! I have been thinking of making candied ginger now I can just use your recipe.
I made ginger beer (which is similar to ginger ale it just has a spicier zing) a few times this summer.. it is so much more refreshing then the store bought kind. Thanks for sharing the recipes!
I've done candied citrus but never ginger. Wouldn't this make a great hostess gift?
Barbara: You are so right about these making great gifts!
This looks so refreshing…ginger is one of my favourite spices and a must have for me. The ginger ale looks just perfect!
I was searching for candied ginger the other day to use them in muffins..never knew it was that simple to make..thanks a ton for sharing this!
I've been thinking about making homemade ginger ale. Now that I know I can get candied ginger out of it at the same time, it seems like a must-do project.
Never made it but have been munching on some good candied ginger lately. Thanks for the recipe.
Wow, I never knew it was so easy. My husband personally loathes ginger, but it's so good for his stomach. Maybe if I made it myself, and cut it super thin and coated it in lots of sugar, he would be willing to give ginger another chance. And you get ginger ale on the side. Bonus!
Thanks, all!
Christina and Jacob: I like how you think – literally sugar coating.
Thank you for sharing the recipe! I'd been looking for how to preserved fresh young ginger in syrup. I had surplus from my little pot-garden.
YES…I love this Lebovitz recipe. I make it often & use it a lot in cookies, in desserts & cakes. It's yum!! Happy blogiversary Shaheen…
warm wishes for many more years filled with beautiful blogging! xoxoxo
I always wanted a recipe for this from someone (close to home ground) who tried it after reading it somewhere. Guess its my turn to try it now. Thanks for sharing… for I am tired of buying this off-shelf.
Im dying to try this one as i love ginger!! But do i really need a candy thermometer?? How can i know my ginger is done, if i dont have one? Can u suggest. Thanks again!
I will certainly be trying this one out soon! On a dise note I have tried the hasselback potatoes and they are awesome!
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