Easy way to make candied ginger at home. Perfect for the holiday season!
Friends, my mind is already set on holiday baking. I have a list of holiday cookies and cakes and gifts I want to make this season.This candied ginger is on my list every year. I can finally cross it off.
Not only I can use it in my baking but also make it as a gift!
Ooooh, if only I could smell the fragrance of this candied ginger in the making. So citrus-y! It filled my whole kitchen and made everyone in the house come over to see what’s cooking. Absolutely fabulous!
This candied ginger is so easy to make you will kick yourself for buying it ready in the store. And it is so much cheaper! Add it to muffins, granola bars, fruitcake, as a decoration on cupcakes and cakes.
Added bonus: you also make ginger syrup that is to die-for and goes perfectly with hot tea for the chilly afternoons. Or mixed with rum for an adult cocktail.
So basically, you get two final products from one recipe. And you can enjoy both this season.
My go-to source for diy recipes is always America’s Test Kitchen. Always.
The folks at ATK now their stuff. They test and retest the recipes and know all the tricks. You want to make homemade Worcestershire sauce? How about Giardiniera or Kimchi? Homemade American cheese, tofu or chorizo? Salted caramels, cajeta or almond torrone? How about root beer or horchata?
Every recipe in their DIY Cookbook is explained in all it’s details. You will learn what makes it work and what ingredients are the best for the best results. It’s the cookbook every home cook and baker should have in their collection.
All of them are in America’s Test Kitchen D.I.Y Cookbook. I love my copy and I am thrilled that America’s Test Kitchen graciously offered one for me to give away.
So don’t wait any longer! Print the recipe and enter the giveaway! You want them both! Trust me. 🙂
This recipe makes 3/4 cup.
- 2 1/4 c granulated sugar
- 2 c water
- 8 oz . fresh ginger , peeled and sliced thin
- Set a wire rack over a rimmed baking sheet.
- Mix 2 cups of sugar and 2 cups of water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- Add the sliced ginger. Simmer it until tender and translucent, about 45 minutes.
- Set a fine-mesh strainer over a bowl, strain the ginger. Reserve the syrup.
- Transfer the ginger onto the prepared wire rack. Spread, trying to separate the pieces.
- Let dry until tacky but no longer damp (6 to 12 hours).
- Place the remaining 1/4 cup of sugar in a small mixing bowl. Toss the ginger slices in sugar.
- Transfer into an air-tight container; store in room temperature for up to 2 weeks.