Another recipe. I know. But this is a good one, mostly because it’s a twofer – not only do you get candied ginger, you also get ginger syrup.

 I had never eaten crystallized ginger before, but decided to make it at home anyway. It’s delicious, but I am wondering why I decided to make such a painful snack. These babies be spicy.

This was the recipe I followed, written by Megan at Brooklyn Farmhouse. The blog doesn’t look like it’s updated anymore, but lots of recipes are still up. 

It’s easy peasy stuff – peel and thinly slice the ginger root, and dump it into a pot with sugar and water. Boil for an hour, then strain it and let it dry on a piece of parchment paper dusted with sugar. 

The leftover syrup can be stored in a bottle and kept in the fridge for a year. And lemme just say…it makes a damn fine ginger ale when combined with some sparkling water. Or stirred into a cup of tea.

I have big plans for these, besides snacking. Ginger chopped up and mixed into molasses cookie dough, anyone?

See you in a few days for Photo Friday!

4 thoughts on “How to Make Crystallized Ginger”

  1. I would NEVER have thought to make either crystallized ginger or ginger syrup. Thanks for posting the recipe. This is a must try.

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