Crystallized Ginger,Ginger Syrup & Ginger Sugar
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fresh ginger, blemish free
Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
Toss sugar and ginger together.
In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
Stir over low heat occasionally for 1 and 1/2 hours.
The ginger will become translucent and the sugar will crystallize on the edge of the pan.
Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
Place in an air tight container out of heat and light.
The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.