You would want to pay close attention to this.I did not and got my ginger slices caramelized.It’s all good,tastes good but i would pay close attention next time.
This is one way that I make sure I have ginger all the time.When I candy it,it lasts longer and I can blend it into fruits and drinks without having the fibrous remnants plus it is good to have on hand and eat any time you want,you can coat it with chocolate or chop them into cakes or desserts.The possibilities are endless.
Some blanch their ginger before candying it,the 1st time I made it,I blanched it but I did not the 2nd time because i like it strong.I am a big fan of strong flavors.
You will need
1 big Ginger,about 340g
Pinch of salt(optional)
Combine the sugar,salt and water in a pot on medium heat and stir until the sugar dissolves.
Then add the ginger slices
Boil until translucent
Turn off the heat and remove from the syrup,draining as much of the syrup as you possibly can,place them separated on a parchment paper. Coat in sugar and allow to dry over night.
Store in a plastic bag and use the syrup to flavor other things or you can store it in the refrigerator.
I like to put all my candied things in the refrigerator.