Candied Ginger
6 servings
45 minutes
Candied ginger is a refined treat that carefully preserves the traditions of European cuisine. Since ancient times, ginger has been valued for its warming and healing properties, and its candied version has become a true find for gourmets. This dessert combines the spicy sharpness of fresh ginger with the sweetness of sugar syrup, transforming into a chewy, crunchy, and spicy snack. It pairs perfectly with a cup of tea, is used in baking, and even decorates dishes of Eastern cuisine. Prepared using classic methods, it acquires a subtle caramel aroma and pleasant texture, making it an excellent addition to the dessert table or a standalone sweet for enjoyment.
1
Slice the ginger into thin pieces. Place in a small pot, cover with water, and bring to a boil.
- Fresh ginger: 250 g
2
Reduce the heat and boil for 10 minutes, then drain the water and repeat the entire process: fill with cold water, bring to a boil, and cook for 10 minutes.
- Fresh ginger: 250 g
3
Mix sugar, 500 ml of water, and a pinch of salt. Add ginger slices and boil until the syrup reaches a temperature of 105 degrees (as thick as liquid honey). Remove from heat.
- Sugar: 400 g
- Salt: pinch
4
Drain the syrup while the ginger is still hot, and coat the slices in sugar. Then dry them on a rack.
- Sugar: 400 g