Caramelized Ginger

  • Ginger
  • pinch of salt
  • sugar
  1. I peeled and sliced a large brunch of ginger root.
  2. Covered the slices with just enough cold water to cover all pieces.
  3. Added a pinch of salt, covered, brought to boil.
  4. Let simmer slowly for 30 minutes.
  5. Strained, placed the ginger slices on the kitchen scale.
  6. Measured exactly the same amount of sugar.
  7. Put ginger, sugar, and about 150 ml of water in a saucepan. this amount seemed safe for my 312 g of ginger and 312 g of sugar – take more or less, just enough to start dissolving the syrup.
  8. Brought the thing to boil again and let simmer gently for about 25-30 minutes, uncovered.
  9. Removed slices from the remaining syrup, placed them on a cake cooling rack.
  10. Syrup to a small jar, will be useful in the future; ginger slices are drying for the whole day/night.
  11. Bathed the slices in dry sugar, the excess shaken off.
  12. They were not quite dry, I left them to lose some moisture on an open flat dish in the sun..
  13. Once dry (hard, stiff under touch) candied delights will be kept tightly closed in room temperature.
Next time i will follow the same procedure (skip sugar bathing, though) , and will opt for storing ginger slices in the syrup – this will be an interesting variety.

 

This entry was posted in Jams and confitures / Słodkie and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published.