Crystallized Gingerginger Syrup Ginger Sugar Food

CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR

Steps:

• Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
• Toss sugar and ginger together.
• In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• Stir over low heat occasionally for 1 and 1/2 hours.
• The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• Place in a air tight container out of heat and light.
• The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
• And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

CRYSTALLIZED GINGER

Steps:

• Mist a cooling rack with nonstick spray and place it on a rimmed baking sheet lined with parchment.
• Put the ginger and 3 cups of water in a medium pot over medium-high heat. Cover and cook until the ginger is tender, about 45 minutes. Pour off all but about 1/4 cup of the water, reserving the cooking liquid (see tip below). Add the sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and cook, stirring frequently (the sugar syrup will thicken as the water evaporates), until the sugar recrystallizes onto the ginger, approximately 20 minutes. Transfer the ginger to the cooling rack, separating the individual pieces
• Cool completely, then store in an airtight container.

CRYSTALLIZED GINGER,GINGER SYRUP & GINGER SUGAR

Steps:

• 1. Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
• 2. Toss sugar and ginger together.
• 3. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• 4. Stir over low heat occasionally for 1 and 1/2 hours.
• 5. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• 6. Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• 7. Place in an air tight container out of heat and light.
• 8. The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
• 9. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

CANDIED GINGER AND GINGER SYRUP RECIPE

Steps:

• In a saucepan on the stove over med-high heat, add the sugar and water and bring to a boil. Add ginger pieces to the pan and lower the heat to simmer for an hour.
• Remove from heat and allow to cool for at least 30 minutes. Strain solids from the liquid. Save the liquid in a sealable glass bottle for the Ginger Syrup!
• Place the ginger pieces on a cooling rack or wax paper (the cooling rack doesn't accommodate the small pieces very well). Sprinkle generously with sugar and allow to continue to cool. After an hour or two, flip the pieces and sprinkle with more sugar. Allow to cool and set for at least 2 more hours. I left mine to sit overnight.
• Once dry, place the candied ginger pieces in an airtight container with a little more sugar so you can shake and fully coat all of the pieces.

GINGER SUGAR

Steps:

• Preheat oven to 200 degrees F. Mix sugar and ginger together in a bowl, and spread out in a baking dish to a layer about 1/4 inch thick. Heat in oven for only about 5 minutes, just long enough for the ginger and sugar to begin to melt together but not long enough for it to become a total liquid. Remove from oven and stir well to mix. Leave out to cool and dry, it will take about 24 to 48 hours for it to dry completely. Stir occasionally to assist in the drying process. Once totally dry and crunchy, grind it to the desired texture using a mortal and pestle or even just the back of a fork.