Easy Ginger Candy Recipe Video Food

CRYSTALLIZED OR CANDIED GINGER

Crystallized or Candied Ginger image

Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.

Provided by lperejma

Categories Desserts Candy Recipes

Time 1h25m

Yield 10

Number Of Ingredients 3

Ingredients

10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Steps:

Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
Toss ginger with sugar in a bowl.
Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g

CANDIED GINGER

Candied Ginger image

Provided by Alton Brown

Categories dessert

Time 1h15m

Yield about 1 pound

Number Of Ingredients 4

Ingredients

Nonstick cooking spray
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar

Steps:

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
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 for 35 minutes or until the ginger is tender.
Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. 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. 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, sprinkled over ice cream or to sweeten coffee.

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