Foolproof Candied Ginger Food

FOOLPROOF CANDIED GINGER

Steps:

• Peel fresh ginger root by using a spoon to scrape the papery skin off. You can leave the skin on however it does negatively affect the final taste and texture.
• Cut the ginger into the shape and size you like: long lengthwise slices, round ginger coins, matchsticks, or little ginger nuggets- it's up to you.
• Add cut and peeled ginger to a pot of water (enough to fully submerge the ginger) and bring it to a boil. Boil for 10 minutes then drain and return the ginger to the pot.
• Next, add water to the ginger pieces in the pot until the water is deep enough to just barely cover the ginger, taking care to measure how much water you add- you'll add equal parts sugar!!! Very important!!! Add a small pinch of salt.
• Next, add the same amount of sugar to the pot and stir to combine. Heat over medium until it comes to a boil. Boil gently for 15 minutes. Ensure you have a low boil and do watch the mixture because as the sugar melts and a syrup forms, you'll need to slightly reduce the heat to maintain a low boil.
• After 15 minutes, pour through a strainer to separate any syrup from the ginger pieces. This syrup is liquid gold, it's a ginger simple syrup, so we always strain into a mixing bowl versus down the drain!
• Once you have your ginger separated, shimmy the strainer side to side to ensure you've separated as much syrup as possible. Add 1/4 cup sugar to the ginger pieces and stir to coat.
• Place the candied ginger in a single layer on a piece of parchment paper or on a baking sheet with a drying rack and leave at room temperature for 4-24 hours to dry. The amount of time it takes to dry depends on how thick you ginger pieces are, the thicker they are the longer they will take to dry.
• Once fully dry store in an air-tight container away from light and heat for up to 3 months!

CANDIED GINGER

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.

CRYSTALLIZED CANDIED GINGER

Steps:

• Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
• Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
• Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
• After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
• You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
• Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
• Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.

CANDIED GINGER AND SYRUP

Steps:

• Peel ginger and slice into rounds about 1/8 inch thick.
• Mix sugar and water in a large sauce pan and bring to boil.
• When sugar is disolved, add ginger and boil for 45 minutes.
• Ginger should be sweet and tender.
• Drain ginger and reserve liquid.
• Place ginger on rack to dry for 30 minutes.
• Toss with sugar to coat.
• Let dry on wax paper.
• Store in airtight container.
• Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
• Sugar will crystallize so just add a little water and boil.
• Store in airtight container in refrigerator.
• Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

CANDIED GINGER(ALTON BROWN)

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root(use the back of a spoon, it gets into all the grooves) 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 20-40 minutes. Make sure you continously stir. It may feel like you've been stirring the ginger forever, but when it starts to crystallize, it will happen very quickly.
• 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.
• Any liquid can be used to flavor tea or used for hot tea. Some people said they had to cook it longer. It's worth every minute. :).