Ginger Candy, or Candied Ginger, and Ginger Syrup

21 March 2009
By

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.

My grandmother also loves candied ginger and especially loved it when I got her chocolate-covered candied ginger for Christmas. :) I must get this love of ginger and other spicy things from her. :)

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

Ingredients

  • 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

Directions.

  1. 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.
  2. Drain ginger and put on a rack to drip and dry for 30 minutes.
  3. Toss with sugar to coat, then let dry on wax paper.
  4. Store in airtight container.
  5. Boil gingered sugar water until reduced to a syrup between maple syrup and honey, if it isn’t already.
  6. Sugar may crystallize – if it does, add a little water and boil.
  7. 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. :D

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. :D

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. :D The syrup, not the drink. :)

Enjoy!

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7 Responses

  1. #1
    Gaveen 

    Looks nice. Pretty sure they taste the same.

    We have something called a Ginger Toffee (Inguru Dosi: ඉඟුරු දෝසි) here. It also has a strong and sweet flavor. I know that they dissolve in hot water too. Unfortunately I have absolutely no idea how they make it.

  2. #2
    Laurie 

    Fahim mentioned inguru dosi to me – he thought it was the same thing as well. The ginger candy that I made, though, is fairly substantial, texture wise, since it’s still slices of ginger, so I’m not so sure it’ll dissolve in water.

    I think I might have to ask my mother-in-law about inguru dosi next time I see her. Or check my Sri Lankan cookbooks – see if they say anything. Cuz, you know, now you have me even more curious. :D

  3. Candied ginger is abundant here, but I think I might make this just for the sake of the syrup. It sounds like great stuff.

    I was once served candied ginger that was very mellow, not hot (but not bland either). The people who served it said that they didn’t like normal candied ginger because it was too hot, but they really liked this variety. While I like normal candied ginger, I would like to get this mellow variety, but I haven’t been able to find it. I wonder if it could be made if you boiled the ginger pieces for longer? Maybe I’ll try it.

  4. #4
    Laurie 

    Maija, I would definitely give this a try, then, and boil it longer. I tested it intermittently and it mellows out, as well as gets softer, as it cooks. Let me know how it turns out. :)

    Also, I’ve read that older Ginger has a stronger flavour, so get the youngest Ginger you can.

    Good luck!

  5. #5
    Steve 

    I tried the above… and find it strips the ‘ginger’ flavor from the candy a bit more than is optimal. As well I found the above better done the following way:
    2 cups sliced and 1/4’d ginger slices (thick… like 3 mil, or 3 quarters stacked.)
    1 cup water… bring to full boil with the ginger… boil for 15 minutes.

    Add 1 cup water, and when boiling add 1 cup sugar. Boil for 10 minutes.

    Save the water… drain the ginger and place in a large salad bowl. Dust with sugar and toss and stir. Cover and set overnight in the fridge.

    Next day lay out on wax paper / non-stick foil, and place in oven. Heat to 250°… then shut off. allow ginger to remain overnight (24 hrs)… as pilot flame will continue to dry out pieces.

    Lightly dust with powdered sugar if desired… or not, and bag. Store in fridge and enjoy.

    ===

    Now that water…. Bring to a simmer and reduce… thicken to taste, and store in a glass jar for drinks or teas.

  6. #6
    Laurie 

    Steve, thanks for visiting and commenting, and thanks also for your version. :)

  7. #7
    Ruby 

    Looks absolutely AMAZING!!!!!!!!!!!!! Trying this tomorrow! CAN’T WAIT!!!!!!!!!

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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