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Candied Ginger
Ingredients
- 500g fresh ginger, peeled
- 700 ml water
- 350g granulated sugar
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Directions
- 1. **Prepare Ginger Infusion:**
- - In a pot, combine 500g peeled ginger with 700ml water.
- - Bring to a rolling boil, then reduce to a vigorous simmer for 30 minutes.
- - Strain, reserving the ginger-infused water for another use, and set ginger aside.
- 2. **Make Ginger Syrup:**
- - Return the ginger to the pot with 300ml fresh water and 350g sugar.
- - Bring to a boil, stirring until sugar dissolves, then reduce to a gentle simmer.
- - Cook for 2 hours, stirring every 30 minutes to ensure even coating.
- 3. **Dry and Candy Ginger:**
- - Drain the ginger, reserving the syrup for other recipes.
- - Spread the ginger evenly on a baking sheet.
- - Preheat oven to 175°F (80°C).
- - Bake for 3 hours, stirring and flipping every hour for even drying.
- **Result:** Sweet, chewy candied ginger, perfect for snacking or baking. Store in an airtight container.
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