📝 About This Recipe
Transform pungent, spicy raw ginger into translucent, amber jewels that offer a sophisticated balance of heat and sweetness. This traditional confection, often found in high-end patisseries, serves as both a powerful palate cleanser and a versatile ingredient for elevated baking. The process of slow-simmering tames the ginger's aggressive bite, leaving behind a tender texture and a warming glow that lingers beautifully on the tongue.
🥗 Ingredients
The Ginger Base
- 1 pound Fresh Young Ginger Root (peeled and sliced into 1/8-inch thick rounds or batons)
- 4 cups Filtered Water (for the initial softening boil)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
The Candying Syrup
- 2 cups Granulated White Sugar (plus extra for coating)
- 2 cups Filtered Water (for the syrup base)
- 2 tablespoons Light Corn Syrup (prevents crystallization during the long simmer)
- 1 teaspoon Lemon Juice (adds a subtle brightness)
- 1/2 Vanilla Bean (split and scraped for a floral undertone)
The Finishing Touch
- 1/2 cup Superfine (Caster) Sugar (for the final sparkling coating)
- 1/8 teaspoon Ground Cinnamon (optional, to mix with coating sugar)
👨🍳 Instructions
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1
Begin by peeling the ginger root using the edge of a spoon to scrape away the skin, which preserves more of the flesh than a vegetable peeler.
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2
Slice the ginger across the grain into 1/8-inch thick rounds or uniform matchsticks. Consistency is key for even cooking.
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3
Place the sliced ginger in a medium heavy-bottomed saucepan and cover with 4 cups of water and the sea salt.
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4
Bring to a boil, then reduce heat to a simmer. Cook the ginger for 20-30 minutes until it is tender when pierced with a fork. Drain the water.
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5
In the same pot, combine 2 cups of sugar, 2 cups of water, corn syrup, lemon juice, and the vanilla bean.
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6
Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar has completely dissolved.
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7
Add the par-boiled ginger slices back into the pot. Reduce the heat to medium-low to maintain a very gentle simmer.
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8
Cook the ginger in the syrup for 45-60 minutes. You are looking for the ginger to become translucent and the syrup to reach a temperature of 225°F (107°C).
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9
Stir occasionally to ensure the ginger doesn't stick to the bottom, but be gentle to avoid breaking the slices.
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10
Once translucent and the syrup is thick, remove from heat. Use a slotted spoon to transfer the ginger to a wire cooling rack set over parchment paper.
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11
Spread the pieces out so they are not touching. Let them air dry for about 30 minutes to 1 hour until they are tacky but not soaking wet.
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12
Toss the tacky ginger pieces in a bowl with the superfine sugar (and optional cinnamon) until thoroughly and evenly coated.
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13
Return the coated ginger to the wire rack and allow to dry completely at room temperature for 12-24 hours before storing.
💡 Chef's Tips
Look for ginger with smooth, taut skin; if it's wrinkled, it's old and will be too fibrous. Don't throw away the leftover syrup! It is a potent ginger simple syrup perfect for cocktails or glazing ham. If the ginger is still too spicy after the first boil, drain and boil it a second time in fresh water before adding to the syrup. Store in an airtight container in a cool, dark place for up to 3 months; do not refrigerate as the humidity will melt the sugar coating. Use a mandoline slicer for perfectly uniform rounds, but be extremely careful with your fingers.
🍽️ Serving Suggestions
Serve alongside a cup of hot Earl Grey or Green tea as a digestive aid. Chop finely and fold into dark chocolate ganache or cookie dough for a spicy surprise. Add a piece to a glass of sparkling wine or a Moscow Mule for a gourmet garnish. Pair with a sharp aged cheddar or creamy brie on a charcuterie board. Crush and sprinkle over vanilla bean ice cream with a drizzle of the leftover ginger syrup.