Candied ginger is a super easy DIY which will make your baking and breakfast life immeasurably better. Once candied, it can be stored in the fridge in its own sweet and spicy syrup or drained and tossed in sugar, depending on your plans and desires. And make no mistake, there will be desires. The syrup is also an amazing addition to cocktails or mixed with seltzer for a DIY ginger ale. So many uses for just an afternoon's work.
What You Need:
1 pound ginger
4 cups sugar
Healthy pinch of sea salt
Sharp knife or mandoline
Jar for storage
What To Do:
Peel the ginger and slice into 1/8 inch slices.
Place in the ginger into the saucepan and cover with water. Bring to a boil, then lower the flame to simmer. Let cook over low heat for 45 minutes, until the ginger is tender and liquid is mostly gone.
Add 4 cups of water and 4 cups of sugar to the saucepan, bring to a boil, then lower the flame to simmer. Let cook over a low flame for 45 more minutes until the liquid has thickened.
At this stage you can either store the ginger in syrup, or strain out the pieces of ginger to coat in sugar. Drain the ginger, reserving the syrup for another use. Toss the wet warm ginger pieces in sugar then spread them out on a cooling rack set over waxed paper or a baking sheet.