Crystallized (Candied) Ginger & Ginger Syrup
Most fresh ginger that you buy is quite firm and may have fibers in it. If you can find young ginger, usually available in the spring, that ginger is more tender and has fewer fibers. In any case, slice the ginger as thinly as possible, which also helps ensure there won’t be stringy bits in your finished candied ginger. Once candied, the ginger can be stored in its own syrup or drained and tossed in sugar.
You can use it when baking (crystallized ginger is good in lots of baked goods: scones, cookies, muffins), but it’s also nice served after dinner, just as is, as a sweet nibble or with the pieces dipped halfway in dark chocolate. It’s also good sliced into thin matchstick-size strips and added to a batch of marmalade during the last minute of cooking.
This recipe will not only give you fresh crystallized ginger, but, as a bonus, ginger syrup that can be used to make ginger ale, used on pancakes and in ice cream. The leftover syrup can also be used in cocktails in place of simple syrup.
1/2 pound ginger (8 oz.), about 2 large knobs
2 cups granulated sugar, plus 1/4 cup extra for coating the ginger pieces
2 cups water
Using a teaspoon, scrape the ginger to remove the peel. Then slice into very, very thin disks if you want a more chewy candied ginger. If you are looking for a more al dente candied ginger, like the kind you find packaged in grocery stores, chopped the ginger into small-ish (about 1/2-inch) squares. Just note that it will take quite a bit longer to soften ginger cut into chunks than ginger sliced into thin disks. If you can find young ginger, which has a much thinner skin and is often a bit pink in color, definitely use it instead of regular (read: old) ginger. Older ginger tends to be more fibrous, so you won’t have the creamier interior consistency that you will get if you can get your hands on young ginger.
In a medium heavy saucepan, combine the sugar and the water over medium heat, stirring until the sugar is mostly dissolved. Add the ginger pieces.
Simmer over medium heat for 1 hour if you’ve sliced your ginger very thin, and at least twice that if you’ve cut your ginger into larger chunks. (Check on them occasionally to make sure they aren’t drying out and that the water isn’t evaporating too quickly.) The temperature should reach 225ºF (106ºC).
Remove from heat and let stand for at least an hour, although you can let it sit overnight. To coat the slices with sugar, gently rewarm the ginger (the syrup will drain easier if warm) and strain the ginger through a colander or strainer. Let it drain thoroughly, 30 to 60 minutes.
Meanwhile, line a small sheet pan with wax or parchment paper. Spread the remaining 1/4 cup sugar on the lined sheet pan.
When the ginger is done (it will be soft), remove with a slotted spoon to the prepared sheet pan. Toss the ginger pieces in the sugar and spread them out. Let dry for several hours, or overnight. Let the ginger syrup cool, then refrigerate. If you want a thicker ginger syrup, continue to cook over medium-low heat until it reaches the consistency you want.
Makes about 1 1/2 cups ginger syrup and approximately a cup of candied ginger.
Crystallized Ginger Substitute:
- Freshly grated ginger root is the closest substitute for crystallized ginger, both in texture and the size of the ginger pieces or chunks (depending on how finely you chop or grate them). For every 1/2 cup crystallized ginger called for in your recipe, mix 2 tablespoons freshly grated ginger root with 2 tablespoons granulated sugar.
- Powdered ginger works, too. For every 1/2 cup crystallized ginger, mix 4 teaspoons powdered ginger with 4 teaspoons confectioners' sugar. Add 2 teaspoons cold water to the mix, stir and let set for a few minutes to bring out the ginger flavor.
Recipes using Crystallized Ginger:
Rustic Rhubarb Tart
Pumpkin-Walnut Roulade with Spiked Cream
Ginger Pumpkin Bread
Sourdough Ginger Pumpkin Bread
Recipes using Ginger Syrup:
