Sugar, water and fresh ginger are all you need to make homemade crystallised or candied ginger that can be used in a wide range of cakes, biscuits and desserts.
Use leftover ginger-sugar in coffee, cookies, jam or any other recipe that a fresh, clean ginger flavour would be nice.
I’ve been candying ginger for 40 years. My grandma lived on a farm and made everything including chicken (lol) from scratch. - 17 Jun 2018 (Review from Allrecipes US | Canada)
I have NEVER candied anything before, or worked with that much sugar! I wanted to make a big batch of small pieces that I could bake with. I doubled the batch. Im not sure if my method or measurements are correct, but it turned out GREAT!! I did 2 cups of diced up small pieces of ginger (packed down with my hand), about 4 cups of sugar, & 2 tablespoons of water. Brought to a simmer at med./high heat.. then dropped it down to just under medium. At first I thought I had it wrong, there was ALOT of melted sugar in the pan, but after 1 hour, it started to crystalize! It goes FAST! (which is why I had no pic of it). Turned off stove and removed the skillet from the burner but kept the mixture in the pan for a min. or 2 while I broke up chunks of sugar with spatula.. by the time I moved it to a pan to dry, it was already pretty much dried up. I got 2 CUPS of delicious ginger bits.. and 3 CUPS of ginger flavoured sugar, YUM! Packed up some sugar for my ginger loving friends and using the rest of it to use in my next batch of Peanut Butter Cookies! I had some in my coffee this morning also, delicious!! Who knew this could be so easy! I will def. be making this again in the future! - 22 Feb 2019 (Review from Allrecipes US | Canada)
This is a nice, simple recipe. I simmered it for about double the time but I think living next to water lengthen that time. - 14 Nov 2018 (Review from Allrecipes US | Canada)