I think that homemade candied ginger is so great that everyone should have some. My family calls me the ginger pusher because I give the ginger and the syrup to everyone as gifts. My family laughs, but I’ve noticed that they keep asking for more. Aside from just noshing on this ginger, my favorite thing to do is make these scones, which make it to every brunch I serve.
I like to slice the ginger as thinly as possible, so I use my mandoline. It makes the work a lot faster and easier, but I have certainly made this ginger many times without one. Using a thermometer is also helpful, but if you don’t have one, you can just eyeball it. Once the liquid is the consistency of thin honey, the ginger is ready. Be sure to save the syrup–it is absolutely delicious on pancakes and waffles. You can also mix a bit with seltzer water for a homemade ginger ale, or make some homemade granola.
Candied Ginger and Ginger Syrup Recipe
1 pound ginger, peeled and thinly sliced
4 cups sugar, plus additional for coating ginger
4 cups water
- Put ginger in a large pot, and cover with water. Bring to a boil, then turn down to a simmer. Allow ginger to simmer for 20 minutes. Add more water if necessary to prevent ginger from boiling dry.
- Drain ginger.
- Combine ginger, sugar, and water in the pot and put over medium high heat. Cook until temperature of the liquid reaches 225 degrees.
- Remove ginger from heat and drain, but keep the syrup.
- Toss ginger in sugar to coat, if desired. Spread into a thin layer and allow to dry overnight.