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Everybody loves adding crystallized ginger/ginger sugar to a cup of hot tea! But it's very expensive to buy this ginger sugar or ginger sugarsnaps around here, so it is probably better to make your own. You might not need to make your own if you are rich, which in that case, I'm jealous. I just write recipe articles!
At any rate I have experimented with many different versions of this recipe and have come to the conclusion that the below one works the best. One note regarding it though, it's entirely up to you if you want to add more ginger if you like but beware, it can be chokingly spicy if you drink it with tea. But that'll be perfect for ginger snaps or cakes. So you might want to think about that before you go full on with the ginger!
The ingredients you will need include 11 ounces fresh ginger (blemish free), 2 cups of granulated sugar, and cups of water. You can add more or less sugar and ginger at will. If you are feeble willed, put in too much ginger initially or just think it needs more liquid base, you can dilute with additional water.
Peel and slice ginger into 2-inch lengths and 1/8th inch thick. Using a mandolin-slicing device will give you uniform slices with ease and quickness. (If you don't own one of these devices you can probably borrow one from your in-laws.). Otherwise use a sharp knife and be sure to slice thin.
Toss the sugar and ginger together in a glass bowl. In a large heavy bottom pan heat the water and then add sugared ginger and bring to a very slow simmer. Be careful with the heat. Stir the resulting mixture over low heat occasionally for 1 and 1/2 hours. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
Sprinkle 1/4 cup of sugar on a large piece parchment paper or a silicone mat. Lay the drained ginger on top of the sugar, then hand toss the sugar when ginger has cooled enough (about 10-15 minutes) to coat evenly. After you are finished you should place the results in an air-tight container out of heat and light. This resulting product makes a great addition to ginger sugarsnaps. Do not put this mixture into the refrigerator. Next week will review how to make my cousin Floyd's favorite summertime beverage: Ginger Beer!! Hope to see you then. - 24553
At any rate I have experimented with many different versions of this recipe and have come to the conclusion that the below one works the best. One note regarding it though, it's entirely up to you if you want to add more ginger if you like but beware, it can be chokingly spicy if you drink it with tea. But that'll be perfect for ginger snaps or cakes. So you might want to think about that before you go full on with the ginger!
The ingredients you will need include 11 ounces fresh ginger (blemish free), 2 cups of granulated sugar, and cups of water. You can add more or less sugar and ginger at will. If you are feeble willed, put in too much ginger initially or just think it needs more liquid base, you can dilute with additional water.
Peel and slice ginger into 2-inch lengths and 1/8th inch thick. Using a mandolin-slicing device will give you uniform slices with ease and quickness. (If you don't own one of these devices you can probably borrow one from your in-laws.). Otherwise use a sharp knife and be sure to slice thin.
Toss the sugar and ginger together in a glass bowl. In a large heavy bottom pan heat the water and then add sugared ginger and bring to a very slow simmer. Be careful with the heat. Stir the resulting mixture over low heat occasionally for 1 and 1/2 hours. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
Sprinkle 1/4 cup of sugar on a large piece parchment paper or a silicone mat. Lay the drained ginger on top of the sugar, then hand toss the sugar when ginger has cooled enough (about 10-15 minutes) to coat evenly. After you are finished you should place the results in an air-tight container out of heat and light. This resulting product makes a great addition to ginger sugarsnaps. Do not put this mixture into the refrigerator. Next week will review how to make my cousin Floyd's favorite summertime beverage: Ginger Beer!! Hope to see you then. - 24553
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