I love candied ginger. There is something about spicy and sweet that make your taste buds go insane. I have to admit this recipe makes me really proud!!! I have purchased candied ginger for years, and never imagined that I could make it myself. This is NOT a recipe, but more of a TECHNIQUE. Candying ginger is really easy. It follows the exact same process as candying citrus rind. I always boil whatever I am candying 5 times. It makes for a much more tender and a better candied end product. One thing you should definitely do is to candy the ginger in extra sugar syrup. After your ginger is finished candying, you can reuse the syrup by mixing it with seltzer to make the BEST ginger ale ever!!! Use as much syrup with your seltzer until you reach the intensity of spiciness that you like. I list more uses for the syrup in the NOTE at the end of this recipe.
1/2 lb of fresh ginger root, peeled and sliced as thinly as you can
2 C granulated sugar
2 C water
1/2 C light corn syrup
Extra granulated sugar for coating candied ginger
- In a large pot, cover ginger generously with cold water.
- Add ginger, and bring water to a boil.
- Drain the ginger, and cover again with cold water. Boil again.
- Repeat adding cold water and bring it to a boil 5 times. Drain one more time. Set ginger aside.
- In the same pot, add sugar, water, and corn syrup over high heat. Bring syrup to a boil.
- Add ginger, and lower the heat to a bare simmer.
- Simmer the ginger in the syrup until it turns transluscent, on LOW for about 3 hours. I prefer to cook the ginger low and slow to insure the ginger is candied perfectly, and that the precious ginger syrup is clear and reusable.
- Allow the candied ginger to cool completely in the syrup.
- You can store the ginger in the syrup almost infinitely, stored in a sealed container, or drain the syrup off the ginger slices and roll the slices in granulated sugar, and transfer to a cooling rack set over a cookie sheet covered in wax paper to collect excess granulated sugar. Store coated candied ginger in an airtight container. Again, candied ginger will last for a super long time.
When I make candied ginger, I increase the sugar to 5 Cups, and the water to 5 Cups to make extra syrup. Store this amazing spicy sweet syrup in an airtight container. Add 2Tbs of syrup to a cup of seltzer (I use my SODASTREAM machine) and plenty of ice to make the best ginger ale ever.
You can use the syrup on fruit, add it to cocktails, to hot or iced tea, to lemonade (My FAVORITE), or just about anything. A spoonful is also great straight up if your stomach is upset.