Seeking an ideal finishing touch for my cookie plates this year, I turned to crystallized (candied) ginger. The recipe was actually so easy. Give it a try yourself and save some money on sweet and spicier candied ginger.
- granulated sugar
- ginger root
- peel and slice 2 ginger roots into coins
- pour 3 cups of water and 3 cups of sugar into a pot to under medium heat, stir
- once the syrup is warmed add your ginger coins to the mixture, mix and keep an eye on it
- after 30 minutes and ginger is tender remove ginger with a strainer (you can save the sweet ginger syrup for homemade ginger ale)
- place your ginger in a single layer to dry on a cookie rack
- after 5 hours at least your ginger should be dry, fill a bowl with sugar
- place ginger in bowl and shake it up
- remove ginger and let dry another hour before serving or adding to cookie plate
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