📝 About This Recipe
This exquisite glacé ginger transforms pungent, fibrous rhizomes into translucent, jewel-like confections that balance a fiery warmth with a delicate sugary crunch. Rooted in ancient preservation traditions, this recipe utilizes a slow-steeping method to ensure the ginger is tenderized perfectly while retaining its signature spicy kick. Whether enjoyed as a sophisticated palate cleanser or a baker's secret weapon, these golden morsels represent the pinnacle of the confectioner's art.
🥗 Ingredients
The Ginger Base
- 1 pound Fresh Young Ginger (smooth skin, firm, and ideally with pink tips)
- 4 cups Water (for the initial blanching process)
- 1/4 teaspoon Sea Salt (to help soften the fibers)
The Glazing Syrup
- 2 cups Granulated White Sugar (plus extra for final coating)
- 2 tablespoons Light Corn Syrup (prevents crystallization in the syrup)
- 2 cups Reserved Ginger Liquid (from the final blanching step)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 piece Vanilla Bean (split and seeds scraped)
Finishing Touches
- 1/2 cup Superfine (Caster) Sugar (for a delicate, professional finish)
👨🍳 Instructions
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1
Peel the fresh ginger using the edge of a spoon to gently scrape away the skin, reaching into all the crevices without wasting the flesh.
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2
Slice the ginger against the grain into 1/8-inch thick rounds or uniform batons to ensure even cooking and a pleasant bite.
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3
Place the ginger slices in a heavy-bottomed saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Drain and repeat this process twice more with fresh water each time to mellow the intense heat.
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4
On the third boil, add the sea salt and simmer for 30-40 minutes until the ginger is tender enough to be easily pierced with a paring knife.
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5
Drain the ginger, but carefully reserve 2 cups of the spicy aromatic cooking liquid for the syrup base.
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6
In the same saucepan, combine the reserved ginger liquid, 2 cups of granulated sugar, corn syrup, and vanilla bean. Stir over medium heat until the sugar dissolves.
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7
Add the blanched ginger slices to the syrup. Bring to a gentle simmer, reducing the heat to low.
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8
Cook the ginger in the syrup for 60-90 minutes. You are looking for the ginger to become translucent and the syrup to reach a thick, honey-like consistency (approximately 225°F on a candy thermometer).
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9
Remove from heat and stir in the lemon juice to brighten the flavor and stabilize the glaze.
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10
Using a slotted spoon or fork, transfer the ginger slices to a wire cooling rack set over a piece of parchment paper. Arrange them in a single layer so they don't touch.
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11
Allow the ginger to air-dry for at least 2-4 hours, or until they are tacky but not dripping.
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12
Toss the tacky ginger slices in a bowl of caster sugar until thoroughly coated. Shake off any excess sugar.
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13
Return the coated ginger to the wire rack and let dry completely overnight (about 12 hours) before storing.
💡 Chef's Tips
Always look for 'young' ginger with pink tips for the best texture; older ginger can be excessively woody and fibrous. Do not discard the leftover ginger syrup! It is an incredible addition to cocktails, tea, or drizzled over vanilla bean ice cream. If your ginger feels too spicy after the second blanching, perform a fourth blanching step to further mellow the rhizome. Store the finished glacé ginger in an airtight glass jar in a cool, dark place; it will keep beautifully for up to 3 months. For a truly decadent treat, dip half of each sugared ginger slice into melted dark chocolate (70% cocoa).
🍽️ Serving Suggestions
Serve as a sophisticated after-dinner palate cleanser alongside a small glass of chilled Sherry. Finely dice and fold into shortbread cookie dough or dark chocolate cake batter for a spicy zing. Add a single slice to a hot cup of Earl Grey tea for a warming, aromatic afternoon pick-me-up. Pair with a sharp aged cheddar or a creamy blue cheese on a gourmet charcuterie board. Garnish a Moscow Mule or a Dark 'n Stormy cocktail for an elegant, edible decoration.