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Homemade candied ginger sure makes a delicious, fun and all-around rocking wedding favor. Not only is it super yummy, as I already mentioned, but ginger has long been used as a remedy for nausea (for guests who have traveled, or perhaps had one too many drinks?). On top of all that, making candied ginger at home is super fun because you get to watch a soup of ginger and sugar suddenly turn into tough, vibrantly spicy morsels of dry, sweet ginger.
There are several excellent recipes for candied ginger online. I’ve modified this one for two reasons. First, in exchange for some extra time spent allowing the water to boil down, you’ll get a punchier, more gingery candy. Also, this recipe boasts a lower sugar content than most, so a solution to a queasy stomach doesn’t have to include a sugar high.
I love the packaging for this project. The corked glass vials and the anchor charm on the Color Wash style labels subtly suggest an oceanic travel theme. Pictured here is the Color Wash style in sunshine in the square and small circle label shapes.
- 1 part (by weight) ginger, peeled and thinly sliced, slivered or diced
- Water to cover by 1 inch
- ¾ part sugar
- Combine the ginger and water in a pot and bring to a boil. Once boiling, reduce heat and allow a low boil until the water is halved. Add sugar and stir until dissolved. Continue to reduce, stirring occasionally, until the contents of the pot become syrupy and the bottom becomes momentarily dry. At this point, stir constantly and watch closely for the pieces of ginger to separate and for the contents of the pot to become completely dry. The shift from sticky ginger to candied ginger is very quick and obvious, so if you’re not sure, keep going!
- Once the ginger has transformed into dry chunks, turn them onto a baking sheet, arrange them evenly, and bake for 5-10 minutes. Check on them often to make sure they don’t to turn brown. Turn off the oven and allow the oven to cool with the ginger in it. The baking steps of this recipe are meant to dry out the ginger pieces even more to prolong shelf life. The ginger should last a month in an airtight container, and longer if refrigerated.
Used In This Project:
- Square Labels • I chose the “Color Wash” style in sunshine.
- Square Labels • I chose the “Color Wash” style in sunshine.
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Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.
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