Candied Ginger

I may have a teeeeeny tiny obsession with ginger.... but it turns out my two year-old nephew does too. 

This little munchkin has my number.  And he totally knows it.  I love his slobbery kisses and pudgy-armed hugs like nothing else, and he keeps them under tighter lock and key than the Queen's jewels. So, obviously, I bribe him.

I recently gave Jackson a tiny piece of candied ginger in exchange for a kiss.  Upon practically swallowing it whole, he asked for more.  I told him that it was all gone and he promptly disappeared.  I figured he had gone back to destroying something or another when I heard the pattering of little feet and the rattle of a partially full mason jar coming swiftly down the hall.

The little stinker had run back to the kitchen, crawled onto a chair, climbed onto a counter, and miraculously made it back down off the counter and chair while grasping a pint-sized glass jar full of candied ginger in his tiny little hands.  

He gleefully presented me with the jar and puckered his lips.  

CANDIED GINGER

  • 1 pound Ginger
  • 5 cups Water
  • 1-2 cups Sugar (depending on desired sweetness)
  • Cooling Rack
  • Parchment Paper or Silpat
  • Mandolin (optional)
ingredients

1. Peel ginger and slice into 1/8 inch pieces (thicker = spicier!)

peeledandchopped

2. Fill a pot with water and ginger and bring to a medium boil. Stir occasionally until ginger is soft and translucent (about 30 minutes)

translucent

3. Drain and reserve 1/4 cup of water

4. Return ginger, 1/4 cup of water, and 1.5 cups of sugar to the pot over medium heat. Stir constantly until water and sugar reduce to a thick syrup, coating ginger

You may be tempted to add extra water at this point, don't do it!

simplesyrup

5. Transfer to your cooling rack (toss with extra sugar for added texture and sweetness, if desired)

tossandcool

6. Allow to cool completely, transfer to an airtight container, and bribe your loved-ones!

 

Posted on October 18, 2014 .