My family loves candied Ginger root. During the dark days of winter, our son Sam and I tried many different ways of making the candy. We've sliced it, diced it, chopped it, and, after making it about 6 times, we have finally arrived at the method that we like the best. Hmm...I wonder if that's why none of us even had a cold this past winter?
The original recipe inspiration came from: http://www.davidlebovitz.com/2008/12/candied-ginger/
If you want to enjoy an amazing array of candy and pastry recipes, be sure to visit his blog. Because we live in an arid climate, the thin slices suggested in his recipe seemed too dry and crispy in our area. But the sliced candied Ginger might work better for you. This is one of those times when I can truly say, "It's ALL good."
Measure 3 cups of water into a 3 qt. size stainless saucepan.
Peel 1 pound of Ginger root, total. That is by far the hardest part of this recipe! I peel it one finger or clump at a time and chop and drop the root into water right after it is peeled. That seems to help to preserve the gold tone of the ginger root. Otherwise some pieces can develop a bit of gray coloring on the surface, which clouds the beauty of the finished candy.
Bring water and Ginger root chunks to a boil. Reduce the heat and let it simmer 10 minutes. Drain and repeat, simmering the chunks of ginger again for 10 more minutes. Drain.
Place 3-4 cups of water, 1/4 tsp. of salt and 4 cups of sugar into the stainless saucepan. I prefer using 3 cups of water, as I like the syrup to be syrupy! Bring it to a boil, then lower heat to medium and heat until temperature reaches 225 to 230 degrees.
Remove the saucepan from the heat source, and leave the chopped Ginger root in the syrup for at least an hour, or even overnight. The Ginger must be hot when it is rolled in the sugar, so if you let it stand overnight, simply reheat the syrup and Ginger to about 120 degrees before straining it and rolling it in sugar.
Spread 1 1/2 cups of granulated sugar over a cookie sheet. Drop the hot, drained ginger onto the cookie sheet, and toss with a turner until evenly coated.
After the pieces are evenly coated with sugar, transfer them to a cookie rack for about 12-24 hours. If you soaked the chopped Ginger in the syrup overnight, it will benefit from at least 12 hours of air drying before placing it in a jar. You should know, though, that it is highly unlikely that much candy will ever make it into a jar. It seems to disappear pretty quickly from the rack!
The remaining Ginger syrup stands alone as a soothing remedy for adult sore throats. Children often experience it as a little too hot and spicy. I gave bottles of Ginger syrup to our neighbors with their Christmas treats, and they raved about it.
You can drop fresh lemon slices into a quart jar of the syrup, and store it in the refrigerator all winter. What a burst of flavor! It freezes very well, too, once the lemon slices have been removed.