Confectionery: Candied Ginger

General:

1. The working methods for candying ginger differ considerably: 1: candying in one step. 2: Candying in 4 – 5 steps, with complete addition of sugar in the 2nd step. 3: Candying in 4 – 5 steps, with the addition of sugar. The most plausible variant seems to me to be the 3rd.

The individual steps:

1. Peel the ginger (this works very well with a potato peeler) and cut into sticks, slices or small cubes. About 3 – 5 mm thick.
2. Put the ginger in a saucepan and cover with water. Bring to the boil and simmer for about 20-50 minutes. Depending on the age of the tubers. The ginger should still have bite.
3. If you continue to work with this water, you will end up with a very hot candied ginger. If you want it a little milder, pour the water off. It can be used to flavor tea, etc. Cover the ginger with fresh water.
4. 1. Day: The first sugar addition should be given in a 2: 1 ratio, water / sugar. Add ginger. In this case: 200 g of ginger + 300 ml of water + 150 g of sugar. Bring to the boil, then let cool down slowly.
5. 2 – 4 days: Add 50 g of sugar to the brew. Bring to the boil and simmer gently for about 15 minutes, then let cool down slowly.
6. 5. Day: Let the brew simmer, approx. 15 – 30 minutes, until the ginger is translucent and the brew is syrupy. Scoop the ginger out of the syrup and drain on a rack.
7. You can now toss the candied ginger in brown sugar. That gives such a wonderful crunch feeling when you bite into it.
8. Leave to dry overnight on the grid. Pour into a tightly fitting jar. If it is not eaten away beforehand, it will keep for a relatively long time in a cool and dark place.
9. Either fill the syrup hot in bottles immediately or fill up with orange juice and a little lemon juice and reduce again until it is syrupy. Further use in the cocktail area.

My resume

1. The variant without water should definitely be rolled in sugar at the end. The sharpness is very intense. The variant with water change has a balanced ratio of sharpness to sweetness. This should no longer be rolled in sugar. If the ginger is no longer the freshest, i.e. fibrous, cut it into slices or cubes.