Monday, December 31, 2012

candied ginger. redux

my candied ginger experiments have had quite the learning curve.  from little bitty discs to successfully non-molding strips.  this time i did giant chunks.  trade offs - least amount of work, most amount of cooking time, well worth it

peel ginger and cut large roots in half

boil in 1:1 ratio sugar syrup for 2-3 hours, adding additional water as needed, remove once slightly translucent and ...the color of canned peaches.  cover in sugar and let dry overnight.  recover in sugar, dump in a ziploc baggie, and freeze or refrigerate as needed


  1. Oooh, candied ginger! I am definitely bookmarking that recipe. Happy new year! :)

  2. the ginger syrup is awesome in drinks too! not that i remembered to use any at new years, but its the thought that counts, right? happy new year to you too!


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