Ginger Candy Recipe Sugar Free Food

EASY GINGER CANDY RECIPE + VIDEO

Steps:

• Peel the ginger root and slice into 1/8 inch rounds.
• Place the ginger slices in a large 6 quart sauce pot. Add the water. Bring to a simmer. Cover and simmer for 30 minutes to soften the ginger.
• Remove the lid and check the liquid levels. There should be approximately 1/4 - 1/3 cup of water in the bottom of the pot. If needed, scoop out some water with a ladle, or add water, to make sure you have about ¼ cup in the pot.
• Stir in the sugar and salt. Bring the sugar syrup to a simmer. Simmer, stirring regularly, for 15-20 minutes, until the syrup starts to crystalize. The color will range from pale cream to golden. Remove from heat and stir in the vanilla extract.
• Set out a baking rack. Spray with nonstick cooking spray. Use tongs to move the ginger pieces to the rack, spreading out in a single layer.
• Allow the ginger to rest for 2-4 hours, until all the pieces are dry.
• Place in an airtight container. The ginger candy will last for at least 1 month if kept in a cool dry place.

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.