Crystallized Ginger/Candied Ginger or Ginger candies !

Made n Enjoyed
Hello readers,

I come across so many blogs that start their posts sounding so smart, whereas I sit here thinking where to start and what to say ! I must admit to you all that I'm not the best of writers, normally I write how I speak. Sometimes even I don't speak well too ;) 
Today is no different !
So, I'm sitting here and thinking what would I say if someone was sitting in front of me ? I will start by saying this is a bottle of Ginger Candies, which are homemade by me !!!!!!

I've been buying ginger candies,  aka crystallized ginger in UK, from health shops. It's a family favourite ! Love the sharp bite of heat, and spicy sweetness making it the perfect ginger and sugar experience. Not sure how many great health benefits of ginger there really are after it's been drenched in sugar syrup, but it's feel great when you are craving for a sugar rush or suffering from sore throat.  Let's assume it's still good for you !!!

Once, husband asked me if it is possible to make ginger candy at home.  Took me a long time to prepare but I must tell you making your own ginger candy is not difficult to make and is as good as store bought ONLY cheaper ! Above all, your bragging rights that you made it yourself - the cherry on top ! :)

Husband and Daughter very pleased !

You will need:-
Recipe adapted from here made with little changes.

• 250 g fresh ginger root ( make sure you buy fresh, plump, firm and without strings inside, you can see when you snap ginger root into two pieces, it should be snap off crisply there should be very less strings )
• 250 g granulated sugar
• 2-3 tbsp. dermerera sugar for tossing

Method:-
Peel and wash ginger roots.
Pat dry with kitchen towel.
Slice the peeled ginger with sharp knife or use mandolin slicer.
Place ginger slices in a pressure cooker with one cup of water and cook till 20 minutes on a medium heat. ( If you are cooking on a stove fill pan with 2-3 cups of water and cook at least 40-50 minutes or until ginger is tender.
Strain the ginger, reserve the water for later use.
Place ginger slices, granulated sugar and 1/3 of reserved water in a thicker base pan.
Set over medium heat and bring it to boil , reduce heat and let it simmer for 20 minutes or until the sugar syrup looks dry.
Transfer the ginger on a cooling rack or chopping board and spread to separate the individual pieces. and leave it for 40-50 minutes to cool.
Place dermera sugar in a plate, add few ginger slices and toss to coat, and repeat with rest of the ginger slices.
Store ginger candid in an airtight container at room temperature and it can stay up to few months.

Enjoy !!
Sending it to Made with Love Mondays !

















Happy Cooking :)