While grocery shopping, I saw lovely, huge ginger. Most of the time, the ginger we get is much smaller, so a bit of a pain in the butt to peel if you want to use a lot of it. But with the huge ginger, it’s much easier. So naturally, I bought a half kilo (one pound) of the stuff with plans to finally, finally, finally make ginger candy.
I love ginger candy. Love love love love love it. Most people I know find the taste too strong, but I love chewing on it, especially if I have a cold.
Ginger candy isn’t available here that I’ve been able to find. There is a ginger preserve, jarred, with a fair bit of syrup, but I wanted the candy.
After making it, Fahim took a look at my candied ginger and called it inguru dosi, inguru being Sinhalese for ginger, while dosi is the name for that type of sugared sweet.
Translation? It’s theoretically available here. Well, sure, it’s possible to get candied pumpkin and other such things that are made in pretty much the same way, but still, I haven’t seen candied ginger, and I’ve been looking.
So, with a huge hunk of ginger in hand, and a few minutes spent surfing the ‘Net for recipes, I made my own.
Candied Ginger and Syrup
- 230 grams (1 cup) fresh ginger, peeled and sliced 1/4-1/8″ thick
- 710 ml/grams (3 cups) water
- 575 grams (3 cups) sugar
- Add sugar and water to a large pot and bring to boil. When sugar has dissolved, add ginger and boil for 45 minutes. We’re not talking some sissy simmer here, but a full boil. Ginger should be sweet and tender – if it isn’t, boil longer until it is.
- Drain ginger and put on a rack to drip and dry for 30 minutes.
- Toss with sugar to coat, then let dry on wax paper.
- Store in airtight container.
- Boil gingered sugar water until reduced to a syrup between maple syrup and honey, if it isn’t already.
- Sugar may crystallize – if it does, add a little water and boil.
- Store in fridge. Syrup can be used for waffles, pancakes, ice cream, tea, or diluted with water for a refreshing beverage.
Since I had 500 grams ginger, and I love candied ginger, I did a double batch. Yeah, I’m a bit, ah, overeager at times.
It really was as easy and foolproof to make as the recipe suggests, and the amount I ended up with is about right for me.
Since I’d made such a large batch, and because I had to lay this out in such a way that ants and other sugar-loving insects can’t get to it, I put it on a moated cake pedestal in three layers – it was the only way I could have all the ginger in single layers on each piece of paper.
After twelve hours (this is a humid country, after all, and I think we might be at the beginning of monsoon season, judging by the heavy rains we’ve had recently), the top layer was dry. After 24 hour, the bottom two layers weren’t yet. Well, they are covered. Looks like I’ll have to put the dry layer in storage and add the remainder as they dry.
Meanwhile, yeah, I’ve snacked on a few pieces of ginger candy, and yeah, it’s quite like what the ginger candy I know and love is like. In fact, it’s exactly what I wanted. Happiness reigns.
The ginger syrup? That’s just an added bonus. I love drinking ginger tisane, but now, with the syrup, it’s even easier. In fact, this morning, I made – and drank – two jugs of ginger, uh, water? Drink? Yeah, I don’t quite know what to call it, but it tasted great. I used about one part syrup to ten parts water. Add ice at will for those hot days, and you’ve got a great refreshing drink here!
I’d love to try it on vanilla ice cream with a sprinkling of cinnamon. The syrup, not the drink.