https://www.cutoutandkeep.net/projects/candied-ginger • Posted by MagicalGirlMaya
So from everything I read about crystalizing, or candying, ginger there are basically two different schools of thought: you can either cook the ginger directly in the sugar syrup, take it out once it becomes translucent and allow it to cool on a rack, saving the syrup for a later date. On the other hand you can soften the ginger by boiling it in water first, then allow it to cook in the syrup until all of the moisture is lost and the sugar crystalizes in the pot. I decided to mix a bit of both of these techniques so that I would get a low moisture ginger candy with a smooth beautiful look.
So from everything I read about crystalizing, or candying, ginger there are basically two different schools of thought: you can either cook the ginger directly in the sugar syrup, take it out once it becomes translucent and allow it to cool on a rack, saving the syrup for a later date. On the other hand you can soften the ginger by boiling it in water first, then allow it to cook in the syrup until all of the moisture is lost and the sugar crystalizes in the pot. I decided to mix a bit of both of these techniques so that I would get a low moisture ginger candy with a smooth beautiful look.
Take your ginger and, cutting it into relatively equal portions, weigh it out. Then boil it in a pot of water until it begins to become translucent.
Drain your ginger into a collinder and reserve some of the liquid to use in your syrup. You can re-weigh your ginger but it shouldn’t have taken on too much more water weight.
Weigh out your sugar in the exact same amount as your ginger. So for me that was 3.4 oz. Then add just enough of your reserved liquid to barely cover the sugar and ginger. Bring to a boil on high heat, lower to a simmer and allow to cook until almost all of that water has evaporated and the liquid has condensed down to almost nothing.
Space out on a cooling rack over parchment paper and allow to cool/crystalize for several hours. Then just store it in an airtight container at room temperature.