These little treats are great as a snack, as a gift idea or you can even use them as a garnish for desserts! A perfect balance of harsh, pungent ginger and sweet sugared candy. SO GOOD! Try making once and you’ll be hooked.
Recipe
Ingredients:
200g thinly sliced, peeled ginger (or as much as you want to make)4 tbsp water (approx.)
200g caster sugar
Additional sugar to coat (optional)
Method:
1. Take the ginger and place in a boiling pot of water. Simmer for 30 minutes until the ginger is tender throughout.
2. Drain. Place the ginger back in the pan with the sugar. If making a different quantity to that shown above, weigh the ginger and use the same amount of sugar to ginger. Add just enough water to dissolve the sugar. Don’t stress too much about the amounts of sugar and water – I never weigh them out, the point is to make a sugar syrup to simmer the ginger in and you can always add more water or sugar later. Simmer for approximately 30 minutes, or until the ginger turns ‘translucenty’.
3. Carefully remove the ginger and shake off excess liquid. Roll in sugar and leave to cool. Devour.
Ingredients:
200g thinly sliced, peeled ginger (or as much as you want to make)4 tbsp water (approx.)
200g caster sugar
Additional sugar to coat (optional)
Method:
1. Take the ginger and place in a boiling pot of water. Simmer for 30 minutes until the ginger is tender throughout.
2. Drain. Place the ginger back in the pan with the sugar. If making a different quantity to that shown above, weigh the ginger and use the same amount of sugar to ginger. Add just enough water to dissolve the sugar. Don’t stress too much about the amounts of sugar and water – I never weigh them out, the point is to make a sugar syrup to simmer the ginger in and you can always add more water or sugar later. Simmer for approximately 30 minutes, or until the ginger turns ‘translucenty’.
3. Carefully remove the ginger and shake off excess liquid. Roll in sugar and leave to cool. Devour.
