Step-by-step recipe for making candied ginger at home условиях. 
Time: 1 hour. 15 minutes. Difficulty: easy Amount: 500 gr. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. fresh ginger root
- 5 tbsp. water
- Approximately 500 gr. granulated sugar
Recipes with similar ingredients: ginger root, sugar
Recipe preparation:
- Sprinkle the grate with a cooking spray and set it in a baking sheet covered with parchment.
- Peel the ginger root and cut into slices about 0.5 thick see. Place in a pan and fill with water. Cover and bring to a boil, cook for 35 minutes or until ginger becomes soft.
- Put ginger in a colander and leave 1/4 tbsp. fluid from cooking. Weigh the ginger and take an equal amount Sahara. Return the ginger and 1/4 tbsp. liquid into the pan and add sugar. Bring to a boil, stirring frequently. Reduce the fire and cook at low boil, stirring frequently, until sugar syrup almost do not evaporate and begins to crystallize in about 20 minutes. Transfer candied ginger immediately to the wire rack in the distance apart from each other. Dry the ginger in the oven at a temperature of 80 ° C. Once the glaze has hardened, store candied ginger in an airtight container. container up to 2 weeks. Save the sugar that stays on parchment and use it to add to ice cream or sweeten coffee.
