Candied Ginger

Candied Ginger

Candied Ginger

Candied Ginger


Candied Ginger represent connecting piece in saturated sugar syrup and dried slicedginger root is one of the most amazing and useful to humans, herbaceous plants which is considered Western India. However, now Ginger is growing not only in India but also in China, Vietnam, Japan, West Africa, Brazil, Argentina and Jamaica.

Externally, the Candied Ginger look pretty fell: small pale yellow candied slices.In doing so, they retain a burning taste fresh ginger, but softened by the sweetness and not as pronounced. But the most important thing is that the candied inherit most of the useful properties of the original product, which is not just a lot of ginger, and incredibly much.


  • Fresh ginger root — 200 g (already cleaned)
  • Sugar — 200 g
  • Water — 500 ml and 125 ml



It is important that the ginger was fresh, not dried and wrinkled root peel and finely chop. You may choose to do, depending on where you use it.

Ginger is necessary to pour two glasses of water (500 ml) so as to completely close it. Put on the heat and simmer for one hour. Ginger is soft, but at the same time and leave extra pungency.

At this time, cook the syrup. Pour the sugar water (125 mL) and bring to a boil. Boiled ginger need to discard in a colander and drain the water.

Then follows the shift of ginger in syrup. Boil sugar syrup should be on high heat about and hour. Take care to ensure that all the pieces were in syrup, ginger tends to darken. When ginger becomes nearly transparent, it can be removed from the syrup.

Arrange on parchment paper and let it cool down and dry out a bit. If you want to use candied fruit in chocolate products, just air dry them.

For baking, or as a separate dish roll each piece in sugar.

Candied folded into a glass jar and store in refrigerator.

You can come to taste Candied carrot

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