CRYSTALLIZED OR CANDIED GINGER RECIPE | ALLRECIPES
Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.
Provided by lperejma
Categories Desserts Candy Recipes
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 10 ounces
Number Of Ingredients 3
Steps:
- Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
- Toss ginger with sugar in a bowl.
- Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
- Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Nutrition Facts : Calories 177.2 calories, CarbohydrateContent 45 g, FatContent 0.2 g, FiberContent 0.6 g, ProteinContent 0.5 g, SaturatedFatContent 0.1 g, SodiumContent 3.7 mg, SugarContent 40.4 g
CRYSTALIZED GINGER CANDY RECIPE BY CLAUDIA - COOKEATSHARE
This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food. It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my Homemade Candied Ginger. For a detailed post...refer to: http://www.foodessa.com/2010/02/ginger-is-good-for-you-candied-ginger.html
Provided by Foodessa
Total Time 125 minutes
Prep Time 5 minutes
Cook Time 120 minutes
Number Of Ingredients 6
Steps:
- . PEEL the Ginger Root and thinly slice the non-fibrous parts. . COOK the Ginger slices very slowly: In a medium-small pot, bring the water, sugar and lemon juice to a boil until the sugar is dissolved. Give it a quick stir. Add the ginger and return to a boil before lowering the heat to a simmer setting (between Low and Medium). KEEP COVERED WITHOUT WORRY OF OVER-BOILING. This process will take 90 minutes. Afterwards, take off the lid and continue cooking for another 15 minutes. (When thoroughly cooked, it will be tender and almost translucent.) . At this point, take pot off the burner and cool for about 30 minutes. . STRAIN ginger from the syrup: With a small mesh strainer over a jar...pour out the syrup. Place and spread the remaining ginger on a metal mesh screen with a bottom plate to catch minimal drips but mostly for aeration. . AIR-DRY the ginger for about 20-24 hours. Most of the tackiness needs to be gone before you proceed with the sugar coating. . COAT Ginger pieces the next day: Toss the ginger in a small pan filled with sugar...or easier yet, toss ALL the ginger and shake it a few times in a plastic bag. All pieces should be coated lightly with sugar. The candied Ginger is now ready to be stored in an airtight glass jar. Refrigerate. . >> Note: Save the ginger-flavored syrup (for up to a month) in an airtight jar. Use in your tea, yogurt, on ice cream, or to make an amazing tasting ginger ale. To make GINGER ALE: for every 8oz (250ml) of seltzer water...add 3 tbsp. (45ml) of syrup...and an optional squeeze of lemon. . Flavourful wishes from Claudia's kitchen...Foodessa.com
Nutrition Facts : ServingSize 465 g, Calories 101, FatContent 0.0 g, TransFatContent 0.0 g, SaturatedFatContent 0.0 g, CholesterolContent 0 g, SodiumContent 17 g, CarbohydrateContent 26.33 g, FiberContent 0.1 g, SugarContent 25.35 g, ProteinContent 0.06 g
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