Have you tried candied ginger?
Try this delicious and refreshing candy. Here on the site you will also find other recipes with ginger such as creamy cake, truffle, biscuit, jelly, and the famous little house for Christmas (Gingerbread House). Check out!
- 2 and 1/3 cups (tea) fresh ginger, skinless
- 1/2 cup (tea) of water
- 2 cups of sugar (tea)
- Cut the ginger into very thin slices with a vegetable slicer or a very sharp knife.
- In a large pot, put 5 liters of water and the ginger. Bring to a boil over high heat. Remove from flame and drain over a sieve.
- In a medium-sized saucepan, combine all the ingredients and bring to a boil over high heat, stirring until the sugar dissolves.
- Lower the heat to medium and let it cook, without stirring, until soft candy. See mom tips, below.
- Remove from the heat and stir with a wooden spoon until the syrup begins to whiten and sugar.
- Spread on a flat surface and, as it cools, stir to loosen the ginger.
Soft bullet point: Wait for the syrup to acquire the consistency of fine honey. Check if it has reached the point by dripping a little syrup into a bowl of cold water. If you can shape a ball that doesn’t hold its shape with your fingers, you’re done.
When the crystallized ginger is very cold, store it in tightly covered jars or containers.
Serve after breakfast or use to flavor cakes and pies.
See also candied candy (various versions).