Candied Ginger – FROM SCRATCH!

Candied Ginger from scratch | www.purplehousecafe.com

Welcome to the first post of my FROM SCRATCH! series at Purple House Cafe.  If you’ve been reading this blog for any amount of time, you’ll know that I’m a big fan of cutting out as much packaged and processed food as possible, and I’m often delighted to discover how easy it is to make a lot of the staples I buy at the store from scratch.

Candied Ginger from scratch | www.purplehousecafe.com

Lots of the recipes I share on this blog require the use of candied ginger.  Biting into sweet, chewy ginger pieces is a fundamental part of eating this muesli.  I use it in my power balls, granola bars,  and seed cookies.  It’s the star of the show in my ginger chocolate banana bread.  I buy scads and scads of it at the store (and it’s kinda expensive), so I thought, why not try to make it from scratch?

Candied Ginger from scratch | www.purplehousecafe.com

Turns out it’s pretty easy to do!  

Candied Ginger from scratch | www.purplehousecafe.com

Candied Ginger
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Ingredients
  1. 1 lb. fresh ginger, peeled
  2. 4 cups sugar, plus additional sugar for coating the candied ginger
  3. 4 cups water
  4. pinch of salt
Instructions
  1. Slice the ginger thinly - about 1/4 slices are perfect. Place in a pot, cover with water, and bring to a boil over medium heat. Reduce the heat and allow the ginger to simmer for about 10 minutes.
  2. Drain the water from the ginger and repeat the above step.
  3. Add the sugar and four cups of water to the ginger and heat until the mixture reads 225F on a candy thermometer.
  4. Remove from the heat and drain off the remaining water. Toss the ginger in more sugar to coat.
  5. Store the ginger in an airtight container.
  6. P.S.: I took a few slices and drizzled chocolate over them. Divine! This would make a lovely gift!
Adapted from David Lebovitz
Adapted from David Lebovitz
Purple House Café http://www.purplehousecafe.com/