Ingredients
Equipment
Method
- Start by setting a wire rack over a rimmed baking sheet. This will be where your candied ginger will dry later, so it’s important to have it ready.
- In a medium saucepan, mix 2 cups of granulated sugar and 2 cups of water. Cook this mixture over medium heat while stirring occasionally until the sugar completely dissolves. You should see a clear syrup forming; this is the foundation of your candied ginger.
- Once the syrup is ready, add the sliced ginger. Allow this mixture to simmer for about 45 minutes. During this time, the ginger will become tender and translucent. Keep an eye on it, stirring occasionally to prevent sticking.
- After simmering, set a fine-mesh strainer over a bowl. Carefully strain the ginger slices, reserving the syrup. This syrup is delicious and can be used later in drinks or desserts!
- Transfer the strained ginger onto the prepared wire rack. Spread the pieces out, trying to separate them for even drying.
- Let the ginger dry until it’s tacky but no longer damp. This could take anywhere from 6 to 12 hours, so planning ahead is key. You want them to be slightly sticky.
- Once the ginger is dry, place the remaining ¼ cup of sugar in a small mixing bowl. Toss the dried ginger slices in this sugar until they are well-coated. This adds an extra layer of sweetness and a lovely finish to the pieces.
- Finally, transfer the candied ginger into an airtight container. Store it at room temperature, and it should last for up to 2 weeks, although I doubt it will last that long!
Notes
There are numerous ways to enjoy and enhance your Candied Ginger. Here are some ideas for you to consider: