Candied Ginger and Syrup

"I found this at cdkitchen.com and it looked so easy I had to try it.. I will never buy candied ginger again.. this was outstanding. And I can't wait to try the syrup in some tea."
 
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photo by Kady R. photo by Kady R.
photo by Kady R.
photo by gailanng photo by gailanng
photo by maybest photo by maybest
photo by maybest photo by maybest
photo by CoolMonday photo by CoolMonday
Ready In:
1hr
Ingredients:
3
Yields:
1 1/2 cups
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ingredients

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directions

  • Peel ginger and slice into rounds about 1/8 inch thick.
  • Mix sugar and water in a large sauce pan and bring to boil.
  • When sugar is disolved, add ginger and boil for 45 minutes.
  • Ginger should be sweet and tender.
  • Drain ginger and reserve liquid.
  • Place ginger on rack to dry for 30 minutes.
  • Toss with sugar to coat.
  • Let dry on wax paper.
  • Store in airtight container.
  • Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
  • Sugar will crystallize so just add a little water and boil.
  • Store in airtight container in refrigerator.
  • Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

Questions & Replies

  1. CAN THE GINGER SYRUP BE CANNED? I WANT TO MAKE FOR GIFTS
     
  2. My syrup cooled totally solid. Why?
     
  3. Should the sugar syrup and ginger be boiled with the lid on or off the pan?
     
  4. What temperature do you boil the mixture at so you dont burn it?
     
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Reviews

  1. Fantastic recipe! Thank you!!! So simple. I am living in Uruguay and can't find candied ginger. I hadn't thought of making it until I ran across this recipe, so thank you. I doubled the batch and it took about twice the cooking time. After removing the ginger I added orange peel to the sugar sauce and made candied orange peel. It tasted amazing! I dipped the candied ginger and orange peel in chocolate and made scones! I used the sugar sauce to make caramel (added butter and cream)...it was some of the best caramel I've ever had. I also made a drink: orange juice, sparkling water and sugar sauce...yummy. Oh, I used a spoon to peel my ginger...put the front of the spoon towards you and scrape the skin off (you're using the edge of the top of the spoon to scrap). I couldn't believe how easy this made to peel the ginger.
     
  2. Awesome! This is one of those things I always bought and wondered, "how do they make that?" Now I've made my own candied ginger, and it's WAY better! About to use it in my fruitcake. Never had the syrup before, but how awesome... just mixed some with a little orange juice, vanilla vodka, chocolate liqueur, ground cloves, and cinnamon, and had an awesome gingerbread martini! The first of many...
     
  3. I've been making this for a while. I love it, and I use the syrup in club soda as a very healthy alternative to soda pop for my children( and myself as well)I just strain the syrup through cheese cloth so there are no little floaty things in the drinks as my children would refuse to drink it. I have not once bought candied ginger since I found your recipe.Thank you :)
     
  4. As good as store-bought and much less expensive. Make sure the end product is completely dry. Days later when I opened my container these were damp with signs of weeping, after which I spread them on waxed paper for several days to dry completely. Eat about 3 or 4 pieces at one time--I dare ya!
     
  5. I have always had problems finding candied ginger in the supermarkets here and was pleased to see I could make my own so easily. I did tinker with the recipe a bit, reducing the sugar and water and slicing the ginger very thinly. I also didn't bother drying it but just kept it in a jar in the fridge with the remaining syrup which had a honey-like texture and a wonderful aroma. Thanks for posting something so simple and useful.
     
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Tweaks

  1. I cooked the syrup after for 20 minutes, and it was perfect!
     
  2. Instead of boiling down to a syrup add lemon juice, 1 cup per quart of water, to make ginger lemonade!
     
  3. I had 350 grams of cut ginger and added ~1l of water and ~850g or brown sugar and had to boil the ginger for around 1.5h to get it softer but it still has a nice crunch.
     
  4. I added a half cup of honey, a splash of vanilla, cinnamon, nutmeg, and clove with the sliced ginger. I love this syrup. It reminds me of some childhood memory of my mother
     

RECIPE SUBMITTED BY

Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention. I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much. I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them. My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".
 
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