Crystallized Ginger Recipe Alton Brown

Candied Ginger Recipe Alton Brown Food Network

WEBMay 30, 2015 · Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the …

1. Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
2. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
3. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

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How to Make Crystallized Ginger (Candied Ginger)

WEBJul 15, 2021 · Step 3: Candy the ginger. Place the ginger back into the pot with the sugar, vanilla (slice the beans in half lengthwise and scrape all …

1. Peel the ginger. I find this easiest with a spoon, following this method. You can even steep these skin pieces for a very light tea (if organic).
2. Add all of the ginger to a large pot with enough water to cover the pieces entirely and the juice from ½ a lemon. I used about 8 cups/2 l of water but you might need a bit more or less depending on how big your pan is.
3. Place the ginger back into the pot with the sugar, vanilla (slice the beans in half lengthwise and scrape all the seeds out into the pot), and remaining ½ lemon juice.
4. During this stage, you can dry the ginger as is or lightly toss it with sugar first. To toss in sugar, I recommend allowing the pieces to dry for 1-2 hours first, so they aren’t super wet, just sticky.

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