Homemade Candy Ginger Recipes

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.

HOMEMADE CANDY GINGER

Steps:

• 1. Frist peeel & slice the ginger. And place aside.
• 2. Next in a medium pot mix & melt together the water & sugar over medium heat. Than mix in the slice ginger & mix well to coat. Simmer for about a few mins.
• 3. Than place on a wax paper lined cookie sheet to dry. It may take an hour to fully dry. You may leave it like this or you may sprinkle it with extra sugr.
• 4. Note: Once dried you can thinly slice & add in to other dishes to give it a extra special hint of spice. Bring out the favors in any desserts.

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.