This recipe for candied ginger was created by Jennifer Camela general manager and beverage manager at Forsythia in Philadelphia. She advises that young ginger works best for this recipe.
- 8 oz. ginger, peeled
- 8 oz. white sugar
- 2 cups water
- 1 pinch mishmish spice (a blend of crystallized honey, saffron, lemon, and
other spices) from La Boîte, or other
seasoning such as cinnamon and sea
Using a mandoline, cut ginger into slices approximately 1/8 of an inch thick and 3/4 to 1 inch around, depending on the size of the ginger itself.
Combine ginger and water in a medium pot and bring to a boil. Let simmer for 15 minutes or until the ginger is soft. While the mixture is simmering, prepare an ice bath in a large bowl.
Strain water from pot, reserving 1 cup. Submerge ginger in the ice bath for 10 minutes. Drain and return ginger to the pot.
Add sugar, mishmish spice or cinnamon and sea salt, and reserved ginger water. Cook over medium heat for approximately 15 minutes. The sugar will slowly caramelize. Watch closely and stir often so the mixture doesn’t burn.
Once the ginger is caramelized (when sugar is completely liquified and no longer in its crystal form; make sure the ginger does not brown), remove it from the pot and place on a cooling rack, spaced out so the pieces are not touching, until cool and dry.
Store in an airtight container in a cool dry place for up to a month.