Ingredients with Measurements:
- 1 pound fresh ginger root
- 4 cups water
- 4 cups granulated sugar
- 1/4 teaspoon salt
Special equipment needed:
- Large pot
- Candy thermometer
- Wire rack
- Parchment paper
Step-by-step instructions:
1. Peel the ginger root and slice it into thin rounds.
2. In a large pot, bring the water to a boil and add the ginger slices. Reduce the heat to medium-low and simmer for 30 minutes.
3. Drain the ginger slices and reserve 1 cup of the ginger water.
4. In the same pot, combine the sugar, salt, and reserved ginger water. Stir until the sugar dissolves and bring the mixture to a boil.
5. Add the ginger slices to the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally, until the ginger is translucent and the syrup thickens.
6. Remove the pot from the heat and let the ginger cool in the syrup for 30 minutes.
7. Using a slotted spoon, transfer the ginger slices to a wire rack lined with parchment paper. Let the ginger dry for at least 2 hours.
8. Once the ginger is dry, roll it in granulated sugar to coat.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: 2 hours 50 minutes
Temperature:
Boiling point for water
Serving size:
Makes about 2 cups of candied ginger
Nutritional information:
Per serving (1/4 cup):
Calories: 200
Fat: 0g
Carbohydrates: 51g
Protein: 0g
Sodium: 60mg
Sugar: 49g
Substitutions for ingredients:
- Brown sugar can be used instead of granulated sugar for a deeper flavor.
- Lemon or orange zest can be added to the syrup for extra flavor.
Variations:
- Add a pinch of cayenne pepper or black pepper to the syrup for a spicy kick.
- Dip the candied ginger in melted dark chocolate for a decadent treat.
Tips and tricks:
- Use a mandoline or a food processor to slice the ginger evenly.
- Store the candied ginger in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the candied ginger in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Not applicable
Presentation ideas:
Arrange the candied ginger on a platter and sprinkle with powdered sugar for a festive look.
Garnishes:
Sprinkle with powdered sugar or chopped nuts.
Pairings:
Candied ginger pairs well with tea or coffee.
Suggested side dishes:
Not applicable
Troubleshooting advice:
- If the syrup is too thin, simmer it for a few more minutes until it thickens.
- If the ginger is too tough, simmer it for a few more minutes until it softens.
Food safety advice:
- Be careful when working with hot syrup as it can cause burns.
- Make sure to wash the ginger thoroughly before using it.
Food history:
Candied ginger has been used in traditional Chinese medicine for centuries and is believed to aid digestion and relieve nausea.
Flavor profiles:
Candied ginger has a sweet and spicy flavor with a chewy texture.
Serving suggestions:
Serve candied ginger as a snack or use it as a garnish for desserts and cocktails.
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