Ginger Spice Delight: Candied Ginger with Sweet Syrup
This exquisite recipe for Candied Ginger and Syrup combines the aromatic warmth of fresh ginger with the sweetness of a homemade syrup. After discovering this simple recipe, I was amazed by how easy it is to create your own candied ginger, which is far superior to anything you can buy in stores. The resulting candied ginger is tender, flavorful, and perfect for snacking or adding a zesty touch to your favorite desserts. The accompanying syrup, which thickens to a perfect drizzle, is a delightful addition to teas, waffles, or even drizzled over ice cream. Say goodbye to store-bought versions and indulge in this homemade treat that promises to elevate your culinary creations!
6
Servings
N/A
Calories
3
Ingredients
Ingredients
Fresh Ginger
1 cup (peeled and sliced into rounds about 1/8 inch thick)
Granulated Sugar
3 cups (for both candied ginger and syrup)
Water
3 cups (for boiling and syrup reduction)
Instructions
1
Begin by peeling the fresh ginger and slicing it into rounds approximately 1/8 inch thick. This ensures even cooking and optimal flavor absorption.
2
In a large saucepan, combine 3 cups of sugar and 3 cups of water. Stir to mix the ingredients and bring the mixture to a rolling boil over medium-high heat.
3
Once the sugar has completely dissolved, carefully add the sliced ginger to the boiling sugar-water mixture. Reduce the heat to medium-low and let the ginger simmer gently for about 45 minutes. The ginger should become sweet and tender during this time.
4
After 45 minutes, remove the saucepan from heat. Drain the ginger through a fine mesh strainer, reserving the sweet syrup in a separate bowl.
5
Place the drained ginger onto a wire rack and allow it to cool and dry for approximately 30 minutes. This helps create the perfect texture for candied ginger.
6
Once the ginger has dried slightly, toss it in a small bowl with additional granulated sugar to coat each slice evenly for a delightful sweetness.
7
After coating, lay the sugared ginger pieces flat on a sheet of wax paper and allow them to dry completely.
8
For the reserved syrup, return the liquid to the saucepan and simmer over medium heat until it reduces and thickens to a syrupy consistency, similar to that of maple syrup or honey. If the mixture crystallizes, simply add a little water and re-boil until smooth.
9
Once the syrup has reached the desired consistency, carefully pour it into an airtight container and store it in the refrigerator for up to two weeks.
10
Enjoy the candied ginger as a snack, in baked goods, or alongside your favorite desserts. The syrup is perfect for drizzling over waffles, ice cream, or adding to tea.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Ginger Spice Delight: Candied Ginger with Sweet Syrup.
How many ingredients are needed for this candied ginger recipe?
There are 3 main ingredients: fresh ginger, granulated sugar, and water.
How should the fresh ginger be prepared?
The ginger should be peeled and sliced into rounds approximately 1/8 inch thick.
How much sugar is required for the initial boiling mixture?
The recipe calls for 3 cups of sugar to be combined with 3 cups of water.
What is the first step in making the syrup base?
In a large saucepan, combine 3 cups of sugar and 3 cups of water, then bring it to a rolling boil over medium-high heat.
How long should the ginger slices simmer in the sugar-water mixture?
The ginger should simmer gently for about 45 minutes until it becomes sweet and tender.
What heat setting should be used for simmering the ginger?
After reaching a boil, reduce the heat to medium-low for the simmering process.
What should I do with the liquid after simmering the ginger?
Drain the ginger through a fine mesh strainer and reserve the sweet syrup in a separate bowl.
How long does the ginger need to dry before coating it in sugar?
The drained ginger should sit on a wire rack to cool and dry for approximately 30 minutes.
What is the final coating for the candied ginger?
The ginger slices are tossed in a small bowl with additional granulated sugar to coat each piece evenly.
Where should the sugared ginger be placed to dry completely?
Lay the sugared ginger pieces flat on a sheet of wax paper to dry completely.
How do you finish preparing the reserved syrup?
Return the liquid to the saucepan and simmer over medium heat until it reduces and thickens to a consistency similar to maple syrup.
What should I do if the ginger syrup crystallizes?
If the mixture crystallizes, add a little water and re-boil the syrup until it is smooth again.
How long can the homemade ginger syrup be stored?
The syrup can be stored in an airtight container in the refrigerator for up to two weeks.
What are some ways to use the finished candied ginger?
It can be enjoyed as a snack, used in baked goods, or added as a zesty touch to desserts.
How can the ginger syrup be used?
The syrup is perfect for drizzling over waffles, ice cream, or adding to tea.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What is the category of this recipe?
This recipe is categorized as a Dessert.
What is the benefit of making homemade candied ginger over store-bought?
Homemade candied ginger is tender, more flavorful, and superior to store-bought versions.
What type of ginger is required?
The recipe requires 1 cup of fresh ginger.
What tool is recommended for draining the ginger?
A fine mesh strainer is recommended to separate the ginger from the syrup.
What consistency should the syrup reach?
It should reach a syrupy consistency similar to honey or maple syrup.
Is the ginger syrup stored at room temperature?
No, the syrup should be stored in the refrigerator.
Can I use the ginger in tea?
Yes, the candied ginger can be served alongside tea, and the syrup can be added directly to tea.
What type of paper is used for the final drying stage?
Wax paper is used for laying out the sugared ginger pieces.
Does the recipe use brown sugar?
No, the recipe specifically calls for granulated sugar.
What is the flavor profile of the candied ginger?
It combines the aromatic warmth of fresh ginger with a sweet, zesty, and flavorful finish.
Why is the ginger sliced into 1/8 inch rounds?
Slicing to this thickness ensures even cooking and optimal flavor absorption.
What should the ginger look like after simmering?
The ginger should appear sweet and tender after the 45-minute simmering process.
How much water is needed for the syrup reduction?
The recipe starts with 3 cups of water, which is then reduced during the final simmering stage.