My quest to bake Ginger Scones from the Modern Baker had me looking for candied Ginger. Had my husband looking to be exact. That was a week ago. He came up empty handed because neither the commissary nor the local grocery store he went to carried it.
Today I thought about what I would bake this week and those scones made the list. Having made candied orange peel years back I knew it could not be all that hard to make candied ginger myself.
I Googled it and came up with David Lebovitz's take on making candied ginger. It’s basically a simple syrup.
Off I went to the store to get some ginger. Though candied ginger might be a problem to get in some stores fresh ginger is hardly ever not available. I love how my local “Edeka” Grocery store displays their veggies especially things like ginger. Not just are they in pretty wicker baskets but they are stored out of moistures way.
I have seen ginger under the mister to many times in the USA and often found them moldy right there in the store.
Not here in Germany. No mister = no mold! I never keep ginger in the fridge either. I keep it in a hanging wire basket in my dark pantry it will keep for weeks.
Come to find out that Edeka does carry candied ginger but I was on a mission to make my own and the price only helped to bring that mission home.
1000grams (1kilo) cost Euro 4,90 fresh where 100grams of candied ginger cost a whopping Euro 2,29. That means I can make 5 times my own for the cost of 1 box of that candied ginger. That is hefty I would say.
Turns out making candied ginger is not just very easy to make it is so much better than any candied ginger I have ever eaten purchased from a store. It’s spicy and sweet and oh so good. I will make my own from now on, that’s for sure.
I bought a piece of root just a little over 300grams. I reduced the recipe to that amount and went to work.
David suggests to use the back of a spoon to peel the ginger. I find that using my veggie peeler (the one that peels very thinly) works just fine. It took me less than 5 minutes to peel and cut up that ginger.
I followed the steps of simmering the ginger twice in just plain water but instead of throwing the water away I kept it. It’s allergy season and ginger is great for scratchy throats. I have been drinking ginger tea during winter for years whenever my throat hurts. It’s just as great in the spring. Simply sweeten it to your liking or add some of the leftover ginger syrup.
Next time I will reduce the cooking to one time but I will cook it for about 30 minutes. The cooking helps to soften the fiber. David explains that sugar has the tendency to harden the fiber and since ginger is pretty fibrous we don’t want that to happen.
The final procedure included cooking the drained ginger in a sugar solution. To reduce that solution to a thin honey like consistency it took about an hour. By that time the ginger was just right. I left it in the syrup for a while longer after turning of the stove. Drained it and a little while later sugared them. OMG, this is sooo good, I can’t stop eating it.
If you have never made candied ginger before I suggest you put ginger on your next shopping list and give it a try especially if you are planning on making the Ginger Scones from “The Modern Baker” book. You will hear about those tomorrow.
PS: don’t throw the syrup solution away. This can be used in all sorts of ways. For instance as a sort of ginger ale (use 1/3 of syrup for every 3 parts of fizzy water).
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