Ginger Candy (姜糖)
This treat is not just delicious but also packs the warm, spicy kick of ginger. Often enjoyed during the colder months or as a way to soothe a sore throat, making homemade ginger candy is simpler than you might think.
Ingredients
- 200 g fresh ginger peeled and thinly sliced
- 400 g granulated sugar
- 1 cup water
- A pinch of salt
- Additional granulated sugar for coating
Instructions
Prepare the Ginger:
- Peel the fresh ginger and slice it into thin pieces. The thinner the slices, the less chewy the final candy will be.
Initial Boiling:
- Place the ginger slices in a pot of boiling water and let them cook for about 10 minutes. This softens the ginger and removes some of its spiciness. Drain and set aside.
Make the Sugar Syrup:
- In a saucepan, combine the 400g granulated sugar, 1 cup of water, and a pinch of salt. Heat the mixture over low heat, stirring continuously until the sugar dissolves completely.
Cook the Ginger:
- Add the blanched ginger slices to the sugar syrup.
- Simmer over low heat for about 45 minutes to 1 hour, stirring occasionally. You're aiming for the ginger to become translucent and the syrup to become thick.
Drain and Cool:
- Use a slotted spoon to remove the ginger slices from the syrup and transfer them to a cooling rack, allowing excess syrup to drip off.
Sugar Coating:
- Once the ginger slices are slightly cooled but still sticky, roll them in a bowl of granulated sugar to coat them evenly.
Final Drying:
- Place the sugar-coated ginger slices back on the cooling rack and allow them to dry for several hours or overnight. They should become firm and candy-like as they dry.
Store and Enjoy:
- Once fully dry, store the ginger candy in an airtight container. They make a great snack on their own or can be chopped and used as a topping for desserts.
