homesteading: growing grace farm’s candied ginger

Recently, I came home with a bag of dark chocolate covered coconut chews from the local healthy grocery store.  When I took my first bite, my tongue was hit with a zing of ginger.  Somehow, pieces of chocolate covered ginger had been mixed in with the coconut pieces.  After I realized what it was, I began digging through the bag trying to find another.  It was delicious!

Besides eating it as candy, I also use candied ginger in tea, jams recipes, and other cooking/baking endeavors.  Needless to say, I realize that I’ve been “investing” in something that I could make on my own so last weekend, I gave it a shot.  After talking to a friend and consulting some websites online, I came up with a recipe that works for my uses and tastes delicious!  candied ginger

Growing Grace Farm’s Candied Ginger

2 cups of ginger pieces, peeled  (I’ll explain below how to slice ginger)

3 cups water

3 cups granulated sugar (plus some for coating)

Begin by peeling ginger rhizomes.  I find that it’s easier to buy larger rhizomes that have fewer bends/crooks in them.  I peel them with a small paring knife, but I imagine that a sharp potato peeler will work as well.

I sliced the ginger two ways.  For thin ginger pieces, I used a mandoline.  For thicker pieces, I simply cut the peeled rhizome into chunks.  Please keep in mind that it will shrink as you cook it.

In a large saucepan, heat water and sugar until it comes to a boil.  When it begins to boil, add the two cups of ginger pieces.  Turn down the heat so that the mixture continues to boil but as a slow, rolling boil.

After 30 minutes, take a piece out and taste.  If the ginger is still too spicy, boil for another 15 minutes and try another piece.  The longer you boil, the less spicy the pieces will become.

If at any time, the mixture begins to harden or appears to be thickening too much, just add more water so that it maintains the consistency of syrup.

When the ginger is ready, scoop it into a metal colander or onto parchment/wax paper.  Once the excess syrup has drained off, spoon ginger onto a dinner plate.  Sprinkle with extra sugar and let cool.

Store in an airtight Mason jar.

I also saved some of the syrup created by the process and stored in a jar in fridge.  It is a bit spicy but is great in hot tea!

Now that I’ve mastered how to make the candied ginger part, I’ll be dipping it in some dark chocolate this weekend and making my own special treats!

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