What you need:
10 ounces of peeled, sliced ginger
2 cups water
2 cups white granulated sugar
Extra sugar for coating
Peel the ginger (I had 3 large pieces of ginger; each one was the size of a small hand). Peeling the skin off the ginger is the most time consuming part of this endeavor.
Once the ginger is peeled (I used a veggie peeler but I've also seen people use a spoon to scrape off the skin), slice the ginger into disks that are about 1/8 inch thick.
Put the ginger disks into a saucepan and add 2 cups of water. Bring to a boil, reduce the heat to medium or medium low and simmer for 30 minutes. BE SURE TO STAY NEAR THIS SAUCEPAN AND ADD WATER IF TOO MUCH WATER EVAPORATES! You want to keep the ginger disks submerged in simmering water so they soften.
I was kinda lazy when I peeled my ginger, so some pieces still had some skin. I think this darkened the water. Here's what it looked like when it simmered:
Next, add 2 cups of the sugar. Stay close to the pan and stir occasionally so the sugar doesn't burn. Bring to a gentle boil and then simmer uncovered for about 30 minutes. During this time, the liquid will reduce. You can add more water if necessary, but if you simmer on low that'll (hopefully) prevent too much evaporation.
Drain the ginger (use a colander over a bowl to catch the sweet, gingery syrup if you'd like to use that in your tea or seltzer or over vanilla ice cream). Be careful because the ginger and the syrup will be super hot. Place the ginger slices on a cooling rack over a cookie sheet (I placed aluminum foil under the rack to keep the cookie sheet clean). Let the ginger disks cool for about 2 hours.
When the ginger is cool but still sticky, toss the ginger in some more sugar. Place them on the cooling rack again and let them dry overnight. I'm going to store mine in a lidded container (in a secret cabinet where I hide food because I like to feel like an international spy when I eat candy).
Kimberly at DaringGourmet.com makes candied ginger, too. She has lots of pictures and detailed steps if you'd like to see her take on this process.
Thanks for making stuff with me,
Lynn
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