Ingredients:

  • 1 lb (450 g) Fresh Ginger Root, firm, peeled and sliced
  • 6 cups (1.5 Litres) Water, divided into three 2-cup batches, for blanching
  • 2 cups (400 g) Granulated Sugar (for syrup)
  • 1 cup (240 ml) Water (for syrup)
  • 1/2 cup (100 g) Granulated Sugar (for crystallizing)

Instructions:

  1. Prepare the Ginger: Peel the ginger root thoroughly. Slice the peeled ginger crosswise into thin, uniform pieces (about 1/8 inch or 3 mm thick).
  2. Blanching (Taming the Heat): Place the sliced ginger in a saucepan and cover with 2 cups of cold water. Bring to a rapid boil, then simmer for 10 minutes. Drain immediately. Repeat this process two more times using fresh cold water (total of three blanching cycles). Drain the ginger thoroughly and set aside.
  3. Create the Syrup: In the clean saucepan, combine 2 cups of granulated sugar and 1 cup of water. Heat over medium heat, stirring constantly until all the sugar is completely dissolved.
  4. Simmer and Infuse: Add the blanched, drained ginger slices to the sugar syrup. Bring the mixture to a gentle simmer. Reduce the heat to low and cook very gently, uncovered, for 60 to 90 minutes, until the ginger is translucent and the syrup reaches 230°F (110°C) on a candy thermometer.
  5. Drain and Dry: Pour the entire contents through a fine-mesh sieve, reserving the leftover syrup. Spread the sticky ginger slices in a single layer on a cooling rack placed over parchment paper. Allow the ginger to air dry in a cool, dry place for a minimum of 4 hours, or ideally, overnight, until tacky but not wet.
  6. Crystallize the Ginger: Pour the 1/2 cup of crystallizing sugar onto a shallow plate. Toss the dried ginger slices gently in the sugar, a few at a time, until they are fully coated. Shake off any excess sugar and store the finished Candied Ginger in an airtight container at room temperature.