Crystallized Ginger or Candied Ginger

Crystallized or Candied Ginger

I recently attempted a different recipe for crystallized ginger and did not feel the end result was satisfactory. Today I looked this recipe over and felt that it too lacked some specifics to determine the length of time the ginger should be cooked in the syrup. My first attempt was a little more brittle than I like as the syrup reached too high of a temperature. My suggestion is to cook the ginger in the syrup until a thermometer tested in the syrup reaches 220 degrees.

1. Peel and thinly slice 1 pound (500 grams) fresh ginger root.
2. Place sliced ginger in a heavy saucepan.
3. Cover with water. I used 5 cups per pound
4. Cook gently until tender, about 30 minutes. I cooked the ginger 45 minutes.
5. Drain off water.
6. Weigh the cooked ginger and measure an equal amount of sugar. I learned that I lost 25 % moisture cooking the ginger.
7. Return ginger to saucepan.
8. Add sugar and 3 Tablespoons water.
9. Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated. This is where I measured the temperature of the syrup to 220.
10. Reduce heat and cook, stirring constantly, until almost dry. My first attempt was disappointing because the syrup cooked to the hard crack stage.
11. Toss cooled ginger in sugar to coat. I used a small bowl of sugar and with a fork tossed the ginger to give it a light coasting. I placed the coated ginger in a colander to shake off the excess sugar. It worked well.
12. Store crystallized (candied) ginger in an airtight jar for up to 3 months.