DIY ginger candy (crystallized ginger) are sweet, spicy, crunchy, and chewy all at the same time. Make these from scratch and serve as candy or add it to your cookie or fruit cake recipe for a flavor burst. These also make for a great holiday gift.
Peel fresh ginger and cut into thin coins (⅛ inch thick). Add the sliced ginger to a medium saucepan along with 3 cups of water.
Bring the water to a rolling boil over high heat. Once it comes to a rolling boil, reduce the heat to low and cook the ginger for 2 minutes.
Remove the pan from heat, strain the ginger and discard the water. Cook the ginger coins in water similarly 2 more times. This process removes the bitterness from ginger and makes the fibrous cell wall soft. Drain and set aside.
Heat water and granulated sugar in a medium saucepan over medium heat. When it comes to a boil, reduce the heat to low and cook for 5-6 minutes.
Add the ginger to the pan and cook for 20-30 minutes on low heat till it turns translucent. Do not stir during this process otherwise there will be crystallization.
Strain the syrup using a strainer and store it for future use (iced tea or any other drink).
Let the crystallized ginger cool for 2 minutes.
Toss it in castor sugar until all the pieces are coated.
Arrange the pieces on a wire rack in a single layer and let them dry for 6-8 hours. Store in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.
You can cut the ginger into small cubes instead of slices.Add a little ground cardamom, vanilla extract, or orange extract to the sugar syrup for a nice taste change.