How to Make Homemade Candied Ginger: Sweet and Spicy

Name: How to Make Homemade Candied Ginger: Sweet and Spicy
Total time: 120 min
Ingredients: ½ lb Ginger; 2 cups Sugar

By Tasty · 120 min

Ingredients

Peel the ginger with a spoon or vegetable peeler, then thinly slice it to about ⅛ inch (3 mm).
Put the slices in a saucepan, cover with 5 cups of water, bring to a boil over medium-high heat, then simmer over medium heat for about 15 minutes, until tender.
Drain the ginger and keep the liquid. Return the ginger to the pot with the granulated cane sugar and 2 cups of the reserved liquid. Stir until the sugar dissolves, then simmer over medium heat, stirring now and then, for about 30 minutes, until the syrup thickens and the mixture reaches 225°F.
Strain the ginger, keeping the syrup for another use.
Spread the turbinado sugar evenly on a baking sheet, then toss the warm ginger slices in it until fully coated.
Dry the ginger on a wire rack or parchment paper for about 3 hours until set, then store airtight at room temperature for up to 1 month, or refrigerate for 2–3 months.

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