Ingredients for Candied Ginger And Syrup
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How to Make Candied Ginger And Syrup
- Peel 1 pound of fresh ginger and thinly slice it into rounds, about 1/8 inch thick.
- In a large saucepan, combine 2 cups granulated sugar and 1 cup water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
- Add the sliced ginger to the boiling sugar syrup. Reduce heat to a gentle simmer and cook for 45 minutes, or until the ginger is tender and translucent.
- Carefully remove the ginger slices from the syrup using a slotted spoon and place them on a wire rack to cool and dry for at least 30 minutes.
- While the ginger dries, return the reserved syrup to the saucepan. Boil over medium-high heat, reducing until it reaches a thick, syrupy consistency similar to maple syrup (approximately 15-20 minutes). If the sugar begins to crystallize, add a teaspoon of water at a time, stirring constantly, until dissolved.
- Once the ginger is dry, toss it gently with 1/2 cup granulated sugar to coat evenly.
- Let the sugared ginger dry completely on wax paper before storing.
- Store the candied ginger in an airtight container at room temperature. Store the ginger syrup in an airtight container in the refrigerator.
- Enjoy your homemade candied ginger and syrup in tea, on waffles, with ice cream, or any way you like!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1601g
Fat
0g
Carbs
137g
