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2 3" knobs fresh ginger
Peel ginger, and cut crosswise into 1/8"-thick slices using a vegetable slicer, knife, or a mandoline.
Combine sugar and 4 cups water in a small saucepan over medium heat, and bring to a boil. Cook until sugar dissolves, about 5 minutes.
Add ginger slices; simmer over low heat until translucent, 1-1/2 hours.
Lift out with a strainer-skimmer, and transfer to a wire rack to drain.
Pour sugar onto a plate, and roll each piece in the sugar. Place on a tray lined with parchment paper.
Poster's Notes:
If you are making crystallized ginger at home, use the same process whether you have mature ginger, which is harvested after seven to ten months, or young ginger, which is harvested after three to four months. Young ginger, however, is most often used for pickling and candying because its flavor is not quite as strong as that of older ginger. Older ginger tends to hold up better in cooking.
Some recipes for making crystallized ginger are long and involved, taking up to two to four days. This recipe, however, is an abbreviated version that can be made very quickly. Candied ginger will keep for up to two weeks when stored at room temperature in an airtight container.
Posted by Elaine Thickman
Nutritional Info Per Serving: N/A
1 cup sugar, plus more for rolling
Crystallized ginger is fresh ginger root that has been peeled, sliced, and cooked in a sugar syrup. The slices are then coated with granulated sugar.