Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (41 page)

6.
Pour mixture into prepared pan to cool and harden.

7.
Remove the caramel block from the pan and cut into squares or other shapes using a sharp, well-oiled knife. Wrap caramels in wax papers.

Yield:

About 60 caramels

Storage:

Store in an airtight container in a cool, dry place for up to 2 weeks.

General Description:

Ginger root is candied in a sugar syrup using the same process as
candied fruit
, resulting in soft, slightly chewy slices or cubes of ginger dusted in more sugar for a sparkling appearance
. Because ginger—especially mature roots—can be too intense to eat raw, candying tones down the spiciness so that it can be enjoyed as a sweet.

History:

Ginger originated in China and spread to India and Southeast Asia; it is still an essential part of Asian cuisines. Candied ginger was likely first made in Asia, where the root is revered for its healthful properties. In Europe and North America, ginger is more commonly found in powdered form and used in sweet recipes, such as gingerbread.

Serving Suggestions:

Crystallized ginger is a lovely Christmastime sweet; you can present the candies as they are or dipped in tempered chocolate. Diced fine, crystallized ginger is a wonderful addition to holiday recipes that call for ginger, such as fruitcake, gingerbread, sugarplums, and truffles.

Candy-Making Notes:

Choose fresh, young ginger for this recipe: The roots should be firm and evenly colored. The sugar syrup that results from candying the ginger is an added bonus; you can save it to drizzle over poached fruit or ice cream or for use in recipes that call for sugar syrup.

Recipe:

1.
Peel the ginger and cut into ⅛-inch slices.

2.
Combine the ginger slices and sugar in a saucepan and add enough water to just cover the mixture.

3.
Bring mixture to a boil over medium-high heat. Lower the heat until it simmers steadily.

4.
Let the mixture simmer for 3 hours, checking occasionally to make sure it does not boil or burn.

5.
Once the ginger is tender and almost translucent and the syrup is thick, it has been candied. Remove
the ginger pieces from the syrup and place them on a wire rack set over paper towels to finish draining overnight. Save syrup if desired.

6.
Toss the ginger slices in sugar to coat.

Yield:

About 1 cup crystallized ginger

Storage:

Store in an airtight container at room temperature. Crystallized ginger will last almost indefinitely.