* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
"Yummy Homemade Candied Ginger"
Food & Drink
Homemade Candied Ginger Makes 1 cup
1/2 pound fresh ginger 1/2 cup sugar
Peel the ginger and cut it into the thinnest possible slices using a mandolin or chef’s knife. Place the slices in a medium saucepan and cover with enough water to submerge them. Bring to a boil, then turn the heat down to medium-low, cover, and simmer until tender. The slices will be a deeper shade
of yellow and have a more rubbery consistency. Reserve 1/4 cup cooking liquid and drain.
Return the ginger to the pot along with the reserved cooking liquid and the sugar. Bring to a rapid simmer over a high flame. Turn the heat down to medium and continue to simmer the ginger, stirring frequently, until the liquid has evaporated and the sugar begins to crystallize, about 10 to 15
minutes. Transfer the ginger immediately to a cooling rack or parchment-lined sheet pan. Spread in an even layer until cool enough to touch. Discard the excess ginger sugar, or reserve for another use. Store the candied ginger in an airtight container for up to three weeks.
Most recipes call for the ginger to be transferred to a cooling rack. I don’t own one of these either, but a parchment-lined baking sheet seemed to do a fine job. Best of all, the ginger cooled much more quickly than I imagined, which meant a speedy taste test and minimal tongue burns to show for it
As I bopped around the internet, the method that seemed the easiest and most intuitive was Alton Brown’s. His technique was simple: simmer the ginger in water until tender, drain, then combine the ginger with an equal amount of sugar and some reserved cooking liquid. I thought that last element was
rather clever, as the gingery cooking liquid adds even more flavor to the sugar crystals that eventually form as the water slowly evaporates. You know it’s done when there’s no liquid left in the pan, and the candied ginger looks just like what you’d buy at the store, only better.