Candied Ginger
4 servings
120 minutes
Candied ginger is a refined European dessert with an Eastern twist. The history of this sweet treat dates back to ancient times when ginger was valued for its healing properties and spicy flavor. The translucent caramelized slices combine sharp spiciness with rich sweetness, creating a unique gastronomic experience. They can be enjoyed as a standalone treat or added to baked goods, tea, and desserts, enriching the flavor with notes of warmth and mild bitterness. These candied pieces are especially popular in the winter season when they provide comfort and warming heat. Their simple preparation makes them accessible even for novice cooks, while their aroma and rich taste make them a favorite among lovers of unusual sweets.
1
Peel the ginger root using any convenient method (vegetable peeler, knife, teaspoon).
2
Cut into thin slices. Round, long. You can use a vegetable slicer.
3
Put ginger in a pot and cover with 2 cups of water (water should fully cover the ginger) and boil for 1 hour. The ginger will become softer and lose its strong spiciness.
- Water: 2.5 glasss
4
Making syrup: dissolve sugar in half a glass of water and bring to a boil.
- Sugar: 200 g
5
We drain the boiled ginger in a colander and let the excess liquid drip off.
6
We place ginger slices in sugar syrup.
- Fresh ginger: 200 g
7
Boil on high heat until the ginger absorbs the sugar and becomes transparent.
8
Carefully coat the ginger pieces in sugar (use extra sugar as it's not listed in the ingredients).
- Sugar: 200 g
9
Lay it on paper to dry for 10-15 minutes.
10
We send the prepared ginger to the jar.