Crystallized Candied Ginger is a wonderful candy and treat. Indeed, it is a tasty sweet and slightly spicy candy from days gone by. A unique and old-fashioned and nostalgic candy. It makes a great homemade candy gift. Or use it to zip up pies, on top of desserts, or add to tea. These little candied bites of ginger are wonderful surprises in baked goods. Nevertheless, this candy condiment is often used together with Stem Ginger in Syrup when added to sweet or savory recipes. 
Crystallized Candied Ginger:
It is believed to help with inflammation and nausea. Indeed, I know sometimes pregnant women eat a little candied ginger to help with morning sickness. However, if you are pregnant I highly suggest asking your doctor before doing so. In any case, I know many people who purchase Crystallized Candied Ginger when they have a cold as it can help with a sore throat. It helps to boost immunity, anti-inflammatory, helps to reduce motion sickness, etc.
Find Monkfruit Sweetener at Amazon. In conclusion, for more information read my blog post on Monkfruit Information.
I hope you enjoy these tasty treats. Add them to smoothies to give them a kick and a quick pick me up, use them to top ice cream, and add them to cakes and cupcakes. Nevertheless, I hope I have encouraged you to try this retro, candy. Or use it to help with a cough, sore throat, or nausea.
Crystallized Candied Ginger:
Ingredients:
- 126 grams of ginger
- 3 cups of water
- 6 tbsp maple sugar
- * 1/4 cup of monkfruit (optional)
Directions:
Peel and slice ginger on a mandoline so that you have even thickness slices. Next, weigh ginger on a scale. Place ginger and water into a pan and place on the stove over medium heat cook for 30 minutes or until ginger is tender. Reserve liquid from the ginger for other uses. Remove ginger from the liquid.
Finally, take 1/4 cup of the reserved liquid and add it to the stove over medium heat. Next, pour in the maple sugar. Once the maple sugar has dissolved. Finally, add in the tender ginger. Bring ginger to a boil stirring frequently. Reduce heat. Stirring frequently until syrup is almost evaporated for approximately 15 to 20 minutes. Remove ginger and place it on a cooling rack.
Spread and separate the ginger with chopsticks as the ginger will be hot. Let individual slices of ginger to cool. Option 2: If you prefer a more candied option simply drop the ginger pieces into monkfruit and toss until covered. Remove from the sugar and let sit. Once cooled store in a sterilized jar airtight container in the fridge for up to one month or use in a recipe. Save any sugar syrup that drops off the ginger as a sugar topping or just eat them by themselves. Store the remaining reserved ginger liquid in the fridge or use it to make Ginger shots.
Crystallized Candied Ginger
Equipment
Ingredients
- 125 grams of ginger
- 3 cups of water
- 6 tbsp maple sugar
- *1/4 cup monkfruit sweetener optional
Instructions
- Peel and slice ginger on a mandoline so that you have even thickness slices.125 grams of ginger
- Next, weigh ginger on a scale.
- Place ginger and water into a pan and place on the stove over medium heat cook for 30 minutes or until ginger is tender.3 cups of water
- Reserve liquid from the ginger for other uses.
- Remove ginger from the liquid.
- Finally, take 1/4 cup reserved liquid add it to the stove over medium heat.
- Next, pour in the maple sugar.6 tbsp maple sugar
- Once the maple sugar has dissolved.
- Finally, add in the tender ginger.
- Bring ginger to a boil stirring frequently.
- Reduce heat.
- Stirring frequently until syrup is almost evaporated for approximately 15 to 20 minutes.
- Remove ginger and place it on a cooling rack.
- Spread and separate the ginger with chopsticks as the ginger will be hot.
- Let individual slices of ginger cool.
- Option 2: If you prefer a more candied option simply drop the ginger pieces into monkfruit and toss until covered.*1/4 cup monkfruit sweetener
- Remove from the sugar and let sit.
- Save any sugar syrup that drops off the ginger as a sugar topping or just eat them by themselves.
- Once cooled store in a sterilized jar airtight container in the fridge for up to one month or use in a recipe.
- Store the remaining reserved ginger liquid in the fridge or use it to make Ginger shots.
Notes
| Nutrition Facts | |
|---|---|
| Servings 60 | |
| Amount Per Serving | |
| Calories 6 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1 mg | 0 % |
| Potassium 9 mg | 0 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Gluten-Free Lemon Ginger Scones
Must try. I love candied ginger. It’s difficult to get the maple sugar here but I’ll try it with maple syrup. I’ve been grating ginger and taking a teaspoon of it for headache or other inflammation. This would be a tasty way to get those results. Thank you for your blog. I get so many great ideas from you.
You can substitute brown sugar or puchase maple sugar off of Amazon. Thank you so much for taking the time to comment. Have a wonderful day!