Best Crystallized Gingerginger Syrup Ginger Sugar Recipes

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CRYSTALLIZED GINGER,GINGER SYRUP & GINGER SUGAR

Steps:

• 1. Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
• 2. Toss sugar and ginger together.
• 3. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• 4. Stir over low heat occasionally for 1 and 1/2 hours.
• 5. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• 6. Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• 7. Place in an air tight container out of heat and light.
• 8. The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
• 9. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.