Ginger candied - How to make the sweet and tart treat yourself

The Content Of The Article:

It is a bit time consuming, but it is worth it anyway: if you are a true ginger fan, you should absolutely candy ginger yourself. You have 2 options.

The candying of ginger is a bit expensive

Candied ginger is one of the secrets among sweets. After all, many people only know the Asian ginger root as an ingredient in Chinese or Indian dishes or as an accompaniment to sushi. But even candied makes the aromatic-sharp tuber a good figure. If you like ginger in its savory form, it is sure to eat it candied. And of course you do not have to buy the candied ginger ready. You can make the delicious candy with the very special taste yourself.

But one thing is for sure: the most important ingredient in candying ginger is patience. The ginger has to go through before it can be candied. You have to plan about four days for the whole candying process. If that takes you too long, then we recommend the "express version" overnight.

For both variants you need:

  • 500 g of fresh ginger
  • 5 cups of sugar
  • about 2 liters of water
  • 1 pinch of salt
  • sliced ​​a lemon

Preparation over several days:

1 Peel the fresh ginger and cut into thin strips. Then put in a saucepan and add enough water until it is covered. Then bring the ginger to a boil, reduce the heat and simmer for about 15 minutes, until the pieces are soft. Then add a cup of sugar, bring to the boil again, remove from the heat and leave the ginger to cover overnight.

Gently simmer the ginger for 10 minutes the next day. Then add the next cup of sugar and the lemon slices. Bring everything back up to let the pot soak for another night.

The same procedure is repeated on the third day: bring the ginger to a boil and add a cup of sugar. But now you have to stir frequently, otherwise the ginger pieces can easily burn! After about 20 minutes simmer (always stirring) is again a cup of sugar in the pot. Again, everything has to boil up once before you can put the pot over night to pull through.

4At the fourth day, remove the lemon, add the last cup of sugar and simmer the ginger while stirring until the syrup is thick. Now pour the mass through a sieve and then drain the ginger pieces on a grid. Finally, you only have to roll the pieces in sugar.

➤ Tip:

Be sure to catch the ginger syrup while it is being poured. You can then use it for sweetening tea or as a seasoning for Asian dishes.

Express version:

Also boil the ginger with water until it is cooked. Drain and return to the saucepan with approx. 1 liter of cold water. Now add 4 cups of sugar and a pinch of salt. Simmer this mixture while stirring until the ginger becomes glassy and almost all the water in the pot has evaporated. Then roll the ginger pieces in sugar.


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