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GINGER ROOT
Level 1
Crystallized Ginger Candy
Makes 18 oz. jar-full
- a Marlene Samuels creation -
What can I say about Crystallized Ginger Candy? First, it’s wonderfully chewy and surprisingly addictive! Crystallized Ginger Candy definitely packs a kick but seconds after the pleasantly fiery sensation wears off, you’ll find it irresistable.
Making ginger candy is also a “two-for,” producing two excellent benefits from one recipe. If you reduce the sweetened ginger-infused cooking liquid, it transforms into a Ginger Simple Syrup (or extract, if you will) that makes a phenomenal ice cream topping or a great flavoring in baked cookies or beverages. I’ve added it to iced tea, seltzer, 7-Up, and even vodka and rum.
Presentation tip: Ginger Candy makes a fantastically unique gift as well. I collect woven baskets from local thrift shops filling them with shredded colorful Asian newspapers I pick up free inChinatownor at Asian food markets. It makes a nice bed for my edible gifts. I’ll pop my ginger candy into small mason jars (or recycle a jar as long as it’s never contained anything pickled), tie a bow around the lid and nestle it into the basket. It’s a perfect gift: presented ecologically.
2-3 raw ginger roots
2 cups granulated sugar plus ½ cup for coating
1/2 cup water
2 cups granulated sugar plus ½ cup for coating
1/2 cup water
Cookware needed: non-reactive sauce pan, mesh strainer, aluminum foil, bowl
- Peel branch of ginger root, cutting off and peeling any large side sprouts as well.
- Rinse, pat dry, and cut into small cubes (the size of standard dice).
- In a heavy bottom saucepan, add granulated sugar and water cooking on medium until sugar begins to melt. Mix well stirring occasionally until fully dissolved (about 5-6 minutes).
- Add ginger, stir until well coated, reduce heat to low, cover with tight fitting lid and cook for 3-4 hours.
- To test for doneness: insert the point of a sharp knife or metal skewer into a ginger cube. It should be soft but not mushy. If it’s still tough, cook 15 more minutes and test again.
- When cooked, strain ginger through a mesh sieve place over a bowl, reserving cooking liquid. Cool and store in airtight container in your refrigerator for future use.
- Spread ginger cubes in single layer on foil to cool.
- When ginger is cool enough to handle, sprinkle evenly with ½ cup of granulated sugar. Roll cubes around in sugar until fully coated. (Note: each piece of ginger retains approximately ½ teaspoon of sugar so it’s unlikely anyone will suffer from sugar shock!)
Storage tip: I like to leave my ginger candy to sit overnight before storing it. Thorough cooling and a bit of evaporation allows the candy to harden a bit. If you like a chewier, softer treat, seal in a jar as soon as it’s completely cooled. Healthy snacking!
