Intro: Candied Ginger
This instructable shows how to make candied ginger. Homemade candied ginger is more tasty and natural than the ginger candy you can buy at the store. We eat it when we are feeling sore throats and it helps to stave off illnesses, really!
What you need.
Heavy bottom pan
Get some fresh ginger that is firm and not wrinkly.
Peel the ginger with a spoon.
Once it is peeled, take a knife and slice in very very thin slices.
Prepare the parchment paper nearby.
Measure your ginger in a measuring cup once it is cut. You will need the same amount of sugar.
Heat the water in the heavy bottom pan (about double the amount of ginger). When the water boils, add the ginger to the boiling water. The water will stop boiling. When the water returns to boil, take the pan to the sink and drain the water using the colander.
Put the strained ginger back into the pan. Place back on the heat. Add sugar.
Stir. You will stir about 10-20 minutes.
Water will come out of the ginger. You want about medium flame. Keep stirring. Eventually, the sugar will start to thicken and thicken. You don't want it to turn golden until it is almost dry. When you notice it starts to dry, pay attention that it doesn't burn. You may need a helper here. Once it dries, quickly take it out onto the parchment paper and separate the ginger. Be careful it is very very hot. It should dry almost immediately. If it is still wet, it needs more time on the heat.
Let cool. Store in airtight container in the fridge about one month.