Candied Ginger

1 comment

A real burst of energy! An easy peasy preparation, quick and tasty. During the winter, I always try to have a good stock of it: to open the breath, clean the mouth after dinner or simply to have instead of candies, which I do not like.

sugar (or fructose)

Peel the ginger accurately, rinse quickly and weigh it.
Now, cut it in slices about 3 mm thick (if very irregular, cut the thicker slices in halves, so that they’ll take the same time to cook). Place it in a heavy bottomed saucepan.
Add sugar in equal quantity, then enough water to cover it all and place it on a low heat.
Let it cook slowly until the ginger gets almost transparent, it’ll take about half an hour, making sure the water doesn’t run out; then drain.
Now, you have two options: if you’re patient, lay the slices on a baking sheet lined with baking paper and wait 1 day, then sprinkle with sugar, remembering to turn them over at least once, to let them dry to both sides.
If you’re not that patient or you don’t want a baking sheet around for all this time, let them dry in the oven at 50°C, always remembering to turn them over. When dry, sprinkle with sugar to get the icing effect.
Keep it in a jar, tightly closed (but will you resist?).

This is the “orthodox” process, starting from fresh ginger. I think it’s worth working at least 250 gr of clean ginger. By doing so, you’ll get a lighter ginger than that in the picture, which is “recycled”: I had already prepared a ginger syrup, then after two days of infusion I didn’t want to discard it; so I followed the whole process, but simply reducing sugar and time, since it was a semi-finished product 🙂
Came out as the original, the color is just a bit darker.

Chef: Licia from VeganBlog

  1. EleonoraNW3 22 September 2011 at 21:02

    Here we are. Just the recipe I was waiting for!! Thanks 🙂

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