Candied ginger, with its vibrant color and delightful spicy-sweet flavor, is a culinary delight enjoyed worldwide. This crystallized treat offers a unique textural experience, a satisfying chewy bite that contrasts beautifully with its intense ginger flavor. Whether enjoyed as a standalone snack, incorporated into baked goods, or used as a garnish for cocktails, candied ginger adds a sophisticated touch to any culinary creation. Its versatility and captivating taste profile make it a treasured ingredient for both seasoned bakers and novice cooks alike.
The distinctive flavor of candied ginger stems from a careful process of simmering fresh ginger root in sugar syrup, resulting in a sweet and spicy treat that is both intensely flavorful and delightfully chewy. Ready to transform fresh ginger into this delectable confection? Let's dive into the step-by-step process to create your own batch of irresistible candied ginger.
Tools Needed
- Knife
- Spoon
- Bowl
- Pot
- Razor (optional)
- Thai knife (optional)
Ingredients
- Ginger: 750g (after removing eyes and small branches)
- Sugar: 420g (for 600g of ginger; 70g per 100g of ginger)
- Salt: null
- Lemon: 1/2
- Water: null
Step-by-Step Instructions
Step 1. Prepare and Clean the Ginger
- Soak the ginger in 2 liters of water with 2 spoons of salt for 40 minutes (to soften the skin).
- Peel the ginger using a spoon and/or knife, carefully scraping off the skin. Prepare another bowl of water with salt and half a lemon to clean the peeled ginger (prevents discoloration and reduces spiciness).
- Cut the ginger into thick slices (thickness is a matter of preference).
- Soak the cut ginger in salt and lemon water for 3 hours to further reduce spiciness and maintain its white color.
- Wash the ginger thoroughly 3-4 times with water.
Step 2. Boil and Prepare Ginger for Candying
- Boil the ginger in water with 1/2 teaspoon of salt and half a lemon for 5 minutes to remove excess moisture and any remaining impurities.
- Drain and rinse the ginger. Then boil it again in plain boiling water for another 5 minutes. Drain, rinse, and cool the ginger in cold water.
Step 3. Sugar Marinate and Cook
- Marinate the ginger with sugar (70g of sugar for every 100g of ginger) for 6 hours until the sugar dissolves completely.
- Cook the ginger in a pan over high heat initially, stirring every 1-2 minutes. Once the sugar begins to thicken, reduce the heat to medium and stir more frequently. Reduce to low heat when the sugar is mostly dried.
Step 4. Cool and Finish
- Continue stirring until a dry white sugar layer forms. Turn off the heat and let the candied ginger cool completely. The white coating will become more prominent upon cooling.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using young ginger results in less fibrous and more tender candied ginger.
- Adjust the thickness of the ginger slices to your preference.
- Avoid using too much or too little sugar; the appropriate amount creates the desired white powder coating.
- Stir frequently during the final cooking stages to prevent burning and ensure even sugar coating.
Nutrition
- N/A
FAQs
1. How long does homemade chewy ginger candy last?
Stored properly in an airtight container at room temperature, your candied ginger should last for 2-3 weeks. Refrigeration extends its shelf life to around a month.
2. Can I use crystallized ginger instead of fresh ginger?
While you can, the texture and flavor will be significantly different. Fresh ginger yields a softer, chewier candy with a more pronounced ginger flavor.
3. What can I do if my candied ginger is too sticky?
This usually happens if the syrup wasn't cooked long enough. Try spreading the ginger on a baking sheet lined with parchment paper to dry slightly.
Enjoy your homemade chewy ginger candy! This sweet and spicy treat is perfect for sharing with family and friends during Tet celebrations, or savoring as a delightful anytime snack. Happy cooking!