Candied, or crystallized, ginger provides a pungent and powerful dose of concentrated, delicious flavor. It’s easy to make at home.
Cooking fresh ginger in a sugar solution breaks down the fibrous threads and modifies its harshness without losing its pugnacious flavor. It’s used as a garnish or ingredient in many baked goods.
To make crystallized ginger, start with a fresh, plump-looking knob of ginger root.
Chef Sherry Yard explains how to cook it in her book, “The Secrets of Baking.” Precise measurements are not needed
Cook peeled, sliced ginger at a gentle simmer for 1 hour in enough simple syrup (a mixture of equal parts granulated sugar and water, boiled 1-2 minutes) to cover the ginger pieces, stirring occasionally. Strain the ginger and dredge it in granulated sugar. Transfer to a rack to dry. Store, wrapped, in a cool, dark place.