I always have lots of ginger around. I use it in everything from ferments, wines and tea, to cookies, cakes and as a spice in meals.
Oh, and for regular ginger bug feedings.
It’s so great for you and I love the spicy kick it adds to everything.
I usually have at least a couple pounds of ginger in the fridge – yes, I use it A LOT – so, why not…I made some candied ginger.
I think it must lose some health points being saturated and then coated in sugar but it’s pretty tasty and a whole lot cheaper than store bought!!
I didn’t waste a single part of it making this. The skins were used to feed my ginger bug, and the extra liquid was made into ginger syrup. Zero waste.
First, I peeled a bunch of it. I used a knife and gently scraped the skins off, a spoon edge works too.
I saved up all the peels and ends and fed them to my ‘bug’.
I sliced it very thin, 1/8 – 1/4″ slices and kept going until I reached about 1 cup worth.
Add 2 cups water, the sliced ginger, a few grains of salt and 1/2 tsp lemon juice in a pot and bring it to a boil. Reduce to medium heat and simmer uncovered for 25 – 35 minutes or until the ginger is fork tender.
While that’s simmering, prepare for the next couple of steps.
Strain 1/4 cup of liquid into a measuring cup. Strain and reserve remaining liquid.
I also placed a wire rack lined with parchment nearby, and a tin dish with sugar for coating the finished pieces.
Return the 1/4 cup ginger water, the ginger slices and 1/2 cup sugar to the pot.
Bring it back up to a boil, stirring to dissolve sugar. Reduce to medium heat and cook until liquids are almost completely evaporated (about 30 minutes).
Remove from heat and let cool on parchment, or roll in sugar first. I opted to coat them in sugar using a fork to pull the hot ginger pieces apart.
After coating, I tapped off the excess and placed the ginger on the parchment to cool.
I used the remaining liquid and sugar to make Ginger Syrup.
If you’re not interested in ginger syrup, you could use the liquid and sugar in tea, bread, soup or a wine.:)