Candy ginger - This is how you make the sweet and spicy treat yourself

Even if it's a bit complicated, ginger fans should definitely candy their ginger. We present you with two options.

Candied ginger is one of the insider tips among sweets. After all, many only know the Asian ginger root as an ingredient in Chinese or Indian dishes or as an accompaniment to sushi. But the aromatic-spicy tuber also cuts a fine figure candied. If you like ginger in its savory form, you will certainly like to eat it candied. And of course, you don't have to buy the candied ginger ready-made. You can also make this delicious sweet with a very special taste yourself.

One thing should be said in advance: the most important ingredient when candying ginger is patience. The ginger has to steep before it can be candied. You need to allow about four days for the entire candying process. If this takes too long for you, we recommend the “express option” overnight.

What ingredients do you need for candied ginger?

500 g fresh ginger
5 cups of sugar
approx. 2 liters of water
1 pinch of s alt
sliced lemon

Candy ginger: preparation over several days:

» Day 1

First you need to peel the fresh ginger and cut it into thin strips. Then put the ginger in a saucepan and pour in enough water to cover it. Bring the ginger to a boil. Then reduce the heat and let it simmer for about 15 minutes until the pieces are tender. Now add a cup of sugar and let everything boil again. Then remove the pot from the stove and leave the ginger covered overnight.

» Day 2

The next day, let the ginger simmer uncovered for 10 minutes. Then add the next cup of sugar and the lemon slices. Bring everything back to the boil and let the pot rest overnight again to allow the ginger to infuse.

» Day 3

Do the same procedure again on the third day: Boil the ginger and add a cup of sugar. Now you have to stir well, otherwise the ginger pieces can easily burn! After about 20Simmer for a few minutes (stirring constantly) and add another cup of sugar to the saucepan. Again everything has to boil before you can set the pot aside to steep overnight.

» Day 4

On the fourth day, remove the lemon and add the last cup of sugar. Bring the ginger to a boil, stirring, and simmer until the syrup thickens. Now pour the mass through a sieve and place the ginger pieces on a grid to drain. Finally, all you have to do is roll the pieces in sugar.

» Tip: Be sure to catch the ginger syrup when draining. You can then use it to sweeten tea or as a seasoning for Asian dishes.

Candy ginger: express version:

For the quick version, boil the ginger in water until it is done. Then drain it and put it back in the pot with about a liter of cold water. Now add four cups of sugar and a pinch of s alt. Let this mixture simmer while stirring until the ginger is translucent and almost all the water in the pot has evaporated. Then you can pour the mixture into a colander and collect the syrup. Then spread the ginger pieces on a piece of baking paper and top with sugar.

You are also welcome to watch this video: