Crystallized Candied Ginger Receita

Transform ordinary ginger into an extraordinary treat with this recipe for Crystallized Candied Ginger! Perfect as a sweet snack with tea, a delightful garnish for desserts, or a unique addition to your favorite baked goods. Using fresh, high-quality ginger root is key – look for unblemished, smooth, light brown pieces without wrinkles. This recipe, inspired by my friend Caroline, uses a repeated blanching process to remove the ginger's sharpness. Learn how to create glistening, intensely flavorful candied ginger that will impress your friends and family. Get ready for a sweet and spicy adventure!

Preparo 20 min

Cozimento 120 min

Calorias 83.9 kcal

Proteína 0g

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Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Crystallized Candied Ginger

1 pound fresh ginger root
6 cups water
3 cups granulated sugar, plus 1 cup more for coating

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Como fazer Crystallized Candied Ginger

Peel 1 pound of fresh ginger root using a sharp-edged teaspoon. Scrape the peel towards you for easiest removal.
Break the peeled ginger into smaller pieces along the natural joints.
Slice the ginger into 1/4-inch thick rounds using a mandoline slicer, sharp knife, or food processor.
Place the ginger slices in a large, non-reactive saucepan and cover with cold water. Bring to a boil and cook for 15 minutes.
Drain the ginger and cover it with fresh cold water. Bring to a boil again and cook for another 15 minutes.
Repeat the blanching process two more times (for a total of four blanchings). If your ginger isn't very sharp, you may reduce blanching to 2-3 times.
After the final blanching, drain the ginger thoroughly.
In the same saucepan, combine the blanched ginger with 6 cups of water and 3 cups of granulated sugar.
Slowly bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
Reduce the heat to low and simmer, stirring occasionally, for 20-30 minutes, or until the ginger is translucent and the syrup has thickened.
Watch carefully to prevent burning.
Remove the saucepan from the heat.
For Canton Candied Ginger, you can store it in the syrup. For Crystallized Ginger, let the ginger stand in the syrup for 30 minutes to absorb more flavor.
Remove the ginger pieces from the syrup and toss gently in 1 cup of granulated sugar until evenly coated.
Place the sugared ginger slices on a wire rack to dry, uncovered, at room temperature for at least 8 hours, or preferably overnight, until the sugar coating is firm and the slices are no longer sticky.
Store the crystallized ginger in an airtight container in a cool, dry place for up to one year.