Candied Ginger and Ginger Syrup Recipes
Candied Ginger is a wonderful sweet and spicy treat. It's great to nibble on or chop up for recipes. If you happen to be suffering from nausea many find eating ginger very helpful!
- 2 cups Ginger root, two large or three medium roots
- 5 cups water
- 5 cups granulated sugar
- Remove skin from ginger. This is easily done by using the edge of a spoon and scraping it off.
- Cut the ginger into 1/8 inch slices. They should look like little discs. Use a 2 cup measuring cup as you go. Once full put any remaining ginger in a zip lock in the freezer so you can easily grate it into food when cooking at a later time.
- In a large pot combine the water and sugar. Add Ginger slices and bring to a boil.
- Boil uncovered for one hour on low-med heat. Ginger will be tender and semi-translucent when done.
- Remove ginger from syrup and cool on a cookie cooling rack or 30 minutes. They will drip so be sure to put something underneath for easier cleanup.
- Once cool coat with granulated sugar. Then leave on wax paper for several hours or overnight to dry.
- Store in an air-tight container in a cool dry place such as a pantry for up to three months.
Bonus Ginger Syrup Recipe!!
Ginger syrup is a very fun and unique treat to use in place of your regular syrup. It can also be used as a concentrate for making ginger ale and tea. When using on cold foods such as ice cream keep in mind that it will harden into a chewy candy like substance. It stores in the fridge and has to be heated before use. This is why it's best to store it in a glass container. That way you can stick it in the microwave for a couple minutes before each use.
- Once the ginger is done cooking in the liquid keep boiling it until it becomes a syrup consistency. An hour to an hour and a half should do the trick.
- let cool then pour into a clean glass container and store in the fridge up to a month.
- Use over pancakes, ice-cream, add to drinks, anywhere you'd like to try this sweet and spicy syrup!