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!