Crystallized (or candied) ginger is a great addition to baked goods, trail mix, or even as a chewy snack with a bit of a kick. You can buy it already candied at many groceries, but it’s way, way cheaper to make it yourself. I like to think it’s a lot more satisfying, too!
Get your ingredients together: fresh ginger root, granulated sugar, and water. You’ll also need a vegetable peeler and a sharp knife.
1. Cut the ginger into pieces, and peel all the skin off each piece.
2. Slice each piece thinly – no more than 1/8″ thickness.
3. Boil all the pieces over medium-high heat for about 45 minutes, until they’re softer and no longer crisp.
4. Drain the water from boiling, except for 1/8 cup (assuming a half-pound of ginger).
5. To the ginger and water, add sugar in approximately the same amount as your ginger. Stir it together, and boil it down until it evaporates and starts to look like sugar grains again. Stir constantly to keep everything separated and evenly-coated.
6. Put all the pieces on a cooling rack to dry. I don’t have one, so I just used a foil-lined cookie sheet.