Country Lore: Candied Ginger

Candied ginger root has been a favorite treat around the world for centuries. Although somewhat time-consuming, it’s simple to make.

Fresh ginger root is available at most supermarkets. Look for firm roots. Traditionally, granulated white sugar is used to make candied ginger; but other possibilities include maple sugar, Sucanat (dried sugar cane juice), date sugar, raw sugar, corn syrup, maple syrup or honey.

For a small batch use:
1 tablespoon lemon juice
1½ cups of water or more if necessary
1 cup ginger peeled and sliced a quarter-inch thick
1 cup of granulated sugar or other sweetener
(optional: chocolate and extra sugar for coating) 

Add 1 to 2 tablespoons of lemon juice per batch to help prevent crystallization of the syrup. Use at least enough water to cover the ginger, about 1½ times the amount of sugar. Put the water, sugar and lemon juice into a pan and bring to a boil, stirring until the sugar is dissolved. Add the sliced ginger and return to a boil. Lower the heat to a simmer and cover.

Raw ginger takes three to five hours to cook completely. If the syrup is cooking down too fast and doesn’t cover the ginger pieces, just add more water. During the last hour or two of cooking, test the pieces for doneness. When thoroughly cooked, they should be tender and almost translucent. If the syrup isn’t thick enough (the consistency of honey or maple syrup) when the ginger is nearly done, remove the lid and let the syrup cook down. As it gets thicker, the syrup will bubble up, especially with the lid on, so be alert to avoid a mess on the stove. When the ginger is done, let the mixture cool for half an hour.