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Candied Ginger

Updated: Feb 2, 2021

Candied ginger packs a punch! It's sweet, flavorful, and so healthy for you, aiding both your digestive and immune system. I love candied ginger for it's health benefits, but its also just addictively delicious! I snacked on these for 3 days straight until the bowl was empty! They're vegan, top-8 free, and only require 2 ingredients!

Yields: 3 cups

Difficulty: Easy

 
 

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Ingredients:

  • 3 cups ginger, peeled and sliced uniformly into disks

  • 2 cups granulated sugar + more for coating

  • 2 cups water (reserved from boiling)

  • lemon skin from half a lemon, cut to wedges (optional)

Tools:

  • A food thermometer (optional)

  • A colander

  • A small saucepan

  • a wire cooling rack

  • parchment paper

 

Method:

  1. In a medium pot, combine the ginger, lemon skin (if using), and enough water to cover everything. bring to a boil and boil for 1 hour, or until they're tender enough to pierce fairly easily with a toothpick or fork.

  2. Reserve 2 cups of this boiling water then strain the ginger and lemon in a colander. Discard the lemon.

  3. Line your wire cooling rack with a piece of parchment paper and set near your stove so it's in reach for later.

  4. In a small saucepan, combine the reserved boiling water and sugar and bring to a gentle boil. Once your sugar is dissolved, add the ginger and gently jiggle the saucepan so the ginger becomes submerged. Let boil for a while longer, without stirring or touching it until it reaches the "soft ball" stage (250 degrees Fahrenheit). If you don't have a food thermometer, you can test your syrup periodically by placing a small amount in a glass of cold water. If the syrup forms a soft malleable ball, it's ready.

  5. When the syrup is ready, take it off the heat and remove each piece of ginger one at a time onto the prepared parchment paper. I find it easiest to use chopsticks for this. Set them out to dry for 20-30 minutes, or until they're able to be handled but are still slightly sticky to the touch.

  6. Toss each piece of candied ginger in sugar and set out to dry for 1 hour more. At this point, your candies are finished and ready to enjoy, but I like to keep them out to dry for a few hours more before storing them, or you risk them sticking to each other in the container.

 

Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

- Eli

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