Easy Crystallized Ginger recipe
makes 2 cups
Crystallized ginger is one of my favorite after dinner sweets and it makes a perfect DIY holiday gift for even a novice cook. Typically I'm a big advocate for natural, less processed sweeteners like maple syrup or honey, but for this recipe I do use regular sugar mainly for cost and preservation (with sugar, I'm confident it will be shelf-stable for several months). The other cool thing about this recipe is that it's really 2 recipes: crystallized ginger and ginger syrup! The syrup can be used for cocktails, homemade chai, adding to sparkling water or for baked goods where a liquid sweetener is required. My fave? Using the ginger syrup for homemade kombucha!
1 lb of ginger (will turn into 3 cups of peeled and sliced ginger)
3 cups organic sugar (plus 1/4 cup for tossing)
3 cups water
1. Peel ginger using a vegetable peeler or the edge of a spoon (how-to here). Thinly slice horizontally into 1/16" coins. You can use a mandoline or just a sharp knife like I did. Be sure to cut across the fibers (not with them) so your candy won't be stringy.
2. In a medium pot, combine sugar and water over medium heat until sugar dissolves. Add ginger and bring to a simmer. Simmer until ginger is soft and almost translucent, about 45-55 minutes.
3. Strain ginger via a fine mesh strainer placed over a large bowl. The bowl will capture your ginger syrup--don't toss this out! Spread out well-strainer ginger on a cooling rack placed over a sheet tray (to catch extra drips) and let cool and dry, about 2 hours. It will remain a little tacky.
4. Toss cooled ginger pieces with extra sugar to give them the crystallized look and keep them from sticking together. Store in jars at room temperature. Transfer your ginger syrup to a mason jar (or other pretty vessel) and store in the fridge. Both should last for several months. Thank you sugar!