I used to buy candied or crystallized ginger, but no more. After discovering David Lebovitz’s recipe last year, I gathered up my courage and tried it myself. The process is easy and the results are infinitely better than the packaged versions.
The ingredients are minimal - fresh ginger (prices are typically best at ethnic groceries that carry it, rather than at larger grocery chains), sugar, salt, and water.
The process is straightforward – you peel fresh ginger, slice it thinly, rinse it, and cook in a simple syrup (you remember that from the limoncello, right?) until it reaches 225 degrees F/106 C. Read David’s post for the details, then come back here for my tips. The terms “candied” and “crystallized” are typically used interchangeably. If a distinction is made, the term candied refers to ginger stored in the simple syrup and crystallized ginger means the version cooked in the sweet syrup and rolled in sugar.