Candied Ginger

Well, this turned out to be an all day project. But well worth it, and I am thrilled with the way this batch turned out. I sliced it thinner, it's spring ginger, instead of winter, and I cooked it longer. We'll see how tender it is, and how fibrous, hopefully it will be just right.

We both look forward to having that first piece. It has to dry overnight, but we may not wait that long. :-)

Here is the peeled ginger.

I used a potato peeler instead of a spoon like some suggest.

Then I used a sharp knife to cut into thin slices.

Here it is in water, ready for the first boil,
which can be anywhere from 15 - 30 min.
Drain, rinse, and cover with water again
bring to boil for the same amount of time.
Repeat another two times.

Then you drain, rinse, and add a lb. of sugar for every lb. of ginger.

I used about 3 cups of sugar and 1 c. of water.
Simmer until translucent and the syrup thickened.

Then line cookie sheets with waxed paper or foil, I was out of waxed. I put some sugar into a plastic container with a lid, then took a large spoon with holes in it so syrup can drain out, then put the spoonful of drained ginger into the sugar, put on the lid and shook. Lay sugared slices out on cookie sheets as shown.

I kept back some of the ginger to leave in the syrup, called Canton ginger,
so that I can use some in Thai dishes.
I also read a recipe for making homemade ginger ale
using 3-4 TBS. of the syrup to a pint glass, then add sparkling water.

Try it, I think you'll like it.

A friend in a garden forum posted this recipe a few years back.

She even sent out samples, and we've been hooked ever since.

This is the third time I've made it.

Zone 10 ~ s.e. FL