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Candied Ginger

Updated: Jan 25


1 ½ c. peeled, cleaned, thinly sliced ginger

Superfine Sugar


Prepare your fresh ginger root by washing and peeling it. I like to use a garlic slicer for quick and easy paper-thin ginger slices, but you can feel free to use a sharp knife to slice.


Place the ginger slices in a saucepan and add enough water to cover the ginger by 1 inch.


Boil till al dente (1 hr). Drain. (Save the water for delicious ginger tea).


Weigh the ginger on a digital scale. Not the weight. Return to the saucepan with equal weight superfine sugar. Add 2 TBSP water, boil med-high heat, stirring constantly, till translucent (20 min).


Reduce heat and continue stirring till it becomes crystalized and clumped. Roll in additional sugar. and let cool. Store at room temperature in a sterilized jar or Ziplock bag for up to 3 months.


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