"Easy Homemade Candied Ginger" by Michelle - Musely
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"Easy Homemade Candied Ginger"

posted in Food & Drink
03/01/2016
  • Candied Ginger
Recipe courtesy of Alton Brown

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
about 1 pound

Level:
Easy
    Candied Ginger
    Recipe courtesy of Alton Brown

    Total Time:
    1 hr 15 min
    Prep:
    15 min
    Cook:
    1 hr

    Yield:
    about 1 pound

    Level:
    Easy
  • Ingredients

Nonstick spray
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar

    Ingredients

    Nonstick spray
    1 pound fresh ginger root
    5 cups water
    Approximately 1 pound granulated sugar
  • Directions

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until
    Directions

    Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

    Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until
  • the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently.
    the ginger is tender.

    Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently.
  • Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool,
    Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool,
  • store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
    store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
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