Making Crystallized Ginger
This is a slow project that transforms the bite of raw ginger into a candied treat. You are looking for the exact moment the syrup turns into a thick, bubbling glaze that clings to every crevice of the ginger slice.
Consistency is your main challenge.
Use fresh, young ginger if you can find it; it has fewer tough fibers and a cleaner snap. Slice it thin and uniform, or every piece will have a different texture once dried.
- Mandoline or sharp chef's knife
- Heavy-bottomed saucepan
- Wire cooling rack
- Baking sheet
What goes in.
- 1 lbfresh ginger root, peeled
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Watching the bubble
When the ginger is translucent, watch the pot closely. You want the syrup to reduce until it is thick and syrupy, coating the ginger evenly without scorching the sugar at the bottom of the pan.
The method.
Prep the ginger
Peel the ginger with the edge of a spoon. Slice it into coins about 1/8-inch thick. If the slices are too thick, they stay wet; too thin, and they turn brittle.
First boil
Place ginger in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this once more to mellow the initial harshness of the raw spice.
Simmer in syrup
Combine 2 cups sugar and 2 cups water in the pan. Bring to a boil, add ginger, then reduce to a low simmer. Cook for 45 to 60 minutes until the ginger looks like stained glass.
Drain and dry
Remove the ginger with a slotted spoon and spread on a wire rack. Let it sit for at least one hour until it feels tacky but not dripping wet.
Sugar coating
Toss the tacky ginger in a bowl of fresh granulated sugar. Shake off the excess and spread back on the rack to dry for another hour before storing.
When it doesn't go to plan.
Save the remaining syrup in the pan; it is effectively concentrated ginger simple syrup that works well in tea or soda water.
If your ginger pieces feel wet after a few hours, they need more air circulation or a slightly longer dry time before you sugar-coat them.
Store in an airtight glass jar away from direct sunlight to keep the sugar coating from melting or clumping.
The ones that keep coming up.
Why is my ginger stringy?
You likely used older ginger root with thick, wood-like fibers. Look for smooth, firm roots with thin skin when shopping.
Can I use brown sugar?
You can, but it changes the flavor profile to be more molasses-forward and makes it difficult to tell when the sugar has caramelized properly.
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