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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 0g Recipe makes 1 cup) |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Crystallized Ginger
By: DiB's
Nov 20, 2001
I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.
1 cup
Ingredients
- gingerroot
- white sugar
- water
- white sugar (for Dusting)
Directions
1
Peel the ginger and slice it into rounds 1/8 inch thick.2
For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.3
In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.4
When dissolved add the ginger and boil for 45 minutes stirring almost constantly.5
You want the ginger tender and getting that translucent look about it.6
You also don't want it at a full rolling boil-just a little less.7
Drain the ginger reserving the liquid.8
Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.9
Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.10
Store in an air tight container.11
As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.
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- Course > Desserts > Candy
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- Preparation > Time to Make > < 60 mins
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- Occasion > Gifts
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Carambola
On Feb 6, 2009
Absolutely wonderful - and a very easy recipe. Add a piece to a chai tea latte for a special treat!
From: Elisa72
On Sep 1, 2008
I didn't want to spend what the stores were asking just to find out if I like crystallized ginger, so made this recipe and LOVE it! I used very fresh ginger, but it was naturally spicy so the candies are also. I put the syrup (without further cooking to reduce it) over vanilla ice cream and we loved that too! If the ginger weren't so spicy I would have reduced the syrup just a bit, but this way even those in the family who don't like spicy stuff can eat it.
From: Izzy Knight
On Dec 8, 2001
Nice recipe. I made it with old ginger the first time so it was too spicy. but it was tasty nonetheless. I dusted some cinnamon along with the sugar.
From: Derf
On Dec 3, 2001
Thanks Diana!! Finally got to try it, it went over big!! You're right about the hand slapping. I have hidden the rest for Christmas. Well worth doing, if not a little time comsumming. Love it and didn't change a thing, even did the sugar extra swirl. Thanks again for a good one!!!
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