Mother Earth Living

Now and Then: Candied Ginger Recipe

Crystallizing ginger is a lengthy process, but having these sweet ginger candies on hand is ­reward enough.
By the Herb Companion Staff
October/November 1997
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Candied Ginger

• 1/2 pound fresh ginger
• 1 1/2 cups sugar
• 1 1/2 cups water
• 2 tablespoons light corn syrup
• Granulated sugar

1. Peel 1/2 pound fresh ginger and slice 1/4 inch thick. Bring to a boil in water to cover. Simmer, covered, for 21/2 hours. Drain, simmer in fresh water for another hour, or until tender. Drain.  2. Bring to a boil 11/2 cups sugar, 11/2 cups water, and 2 tablespoons light corn syrup; cook for 2 minutes. Add the ginger, then boil for 1 minute, stirring. Remove from the heat and let stand until cool, or overnight. 3. Again bring the syrup to a boil. Simmer, stirring occasionally, for 1 to 3 hours, or until the ginger is translucent. If the syrup thickens too quickly, thin with a little hot water. 4.  Remove the pan from the heat and set the ginger pieces on a wire rack to dry for a few hours. Roll them in granulated sugar and store in a glass jar.








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