Hello everyone and happy Friday! Who’s ready for the weekend? I know I am so ready, but before we hit the ground running towards those weekend mimosa’s we here at AMGR are sharing with you all a recipe for a sweet treat that you just gotta try and it’s our Candied Ginger Recipe that we will be showing you all how we recreated one of our favorite market must have’s so keep scrolling on down for all of the details about this recipe.
What you’ll need
Raw Cane Sugar
Air tight jar or container for storage
Drying rack (optional)
Step one make sure you rinse and pat dry your ginger before removing the outer layer and the easiest way to remove the skin of the ginger is with the edge of a spoon just run the edge of the spoon over the ginger by scraping the skin of the ginger away afterwards you can move on to the next step.
After you’ve peeled all of the ginger now you’re going to slice the ginger medium to thinly sliced pieces, depending upon your desired size you would like your Candied Ginger to be and once all the ginger has been sliced set aside while you move on to step 3.
Simply add one cup of water into a saucepan along with one cup of sugar and the ginger slices, then place on the stovetop on medium high heat with the top on occasionally stir with a spoon and allow the ginger to cook until it becomes slightly tender make sure to watch the ginger when the top is on because it can boil over. Once your ginger is ready, remove from the heat and allow the ginger to sit and cool before removing it from the saucepan.
Remove the Candied Ginger from the saucepan with a fork to make sure there is no excess liquid on the ginger, then place the ginger on a plate and cover the ginger with raw cane sugar. Allow the ginger to absorb the sugar for up to 10 minutes, then take a spoon and make sure the sugar has coated each piece of ginger before moving onto the next step.
Transfer the ginger back into the saucepan and allow the ginger to cook while stirring it until the ginger takes on a white coating which should only take a couple of seconds then turn off the heat, remove the Candied Ginger from the saucepan and place on a rack or plate then allow the ginger to fully cool before transferring into a jar or container.
Simply line the bottom of your container with parchment paper and transfer the candied ginger into the container and enjoy.