Homemade Crystallized Ginger

Yields: 8 ounces crystallized ginger

Ingredients:

For the Ginger

• ½ lb fresh ginger root
• 5 cups water

For the Syrup

• 1½ cups organic granulated cane sugar

For Coating

• ½ cup turbinado sugar

   

  Instructions: 

  Prep the Ginger Remove the ginger skin using a spoon or vegetable peeler. Thinly slice the ginger about ⅛ inch thick. Using a spoon to peel helps you get into all the curves while wasting less of the flesh.

  Boil to Soften Add the ginger slices to a saucepan and cover with 5 cups water. Bring to a boil over medium-high heat, then reduce to medium and simmer for about 15 minutes, or until the ginger is tender when pierced with a fork. This step softens the fibers and mellows the intensity.

  Simmer in Syrup Drain the ginger, but don't toss that liquid, reserve it! Return the ginger to the pot and add the cane sugar and 2 cups of the reserved ginger liquid. Stir until the sugar dissolves completely, then simmer over medium heat, stirring occasionally, until the syrup thickens and the mixture reaches 225°F on a candy thermometer, about 30 minutes. The ginger will become glossy and translucent.

  Drain & Save the Syrup Strain the ginger using a fine-mesh strainer or slotted spoon. Save that leftover syrup in a clean, airtight container, it'll last 2-3 months in the refrigerator and is incredible in teas, mocktails, or drizzled over desserts.

  Coat in Sugar Spread the turbinado sugar evenly on a baking sheet. While the ginger is still warm, toss the slices in the sugar until fully coated. The warmth helps the sugar stick better.

  Dry & Store Transfer the sugar-coated ginger to a wire rack or parchment paper and let it dry for about 3 hours at room temperature, or until it's no longer sticky to the touch. Once fully set, store in an airtight container at room temperature for up to 1 month, or in the refrigerator for 2-3 months. Keep some on hand for nausea, upset stomach, or whenever you want a spicy-sweet treat.

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