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candied ginger

4.0

(29)

altonbrown.com
Your Recipes

Prep Time: 15 minutes

Total: 75 minutes

Servings: 1

Ingredients

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Instructions

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Step 1

Coat a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment paper.

Step 2

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook until the ginger is tender, about 35 minutes.

Step 3

Reserve 1/4 cup of the cooking liquid before transferring the ginger to a colander to drain. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.

Step 4

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, ice cream, or to sweeten coffee or tea.

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