Candied Ginger(Alton Brown)

READY IN: 1hr 15mins
YIELD: 1 pound




  • Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
  • Peel the ginger root(use the back of a spoon, it gets into all the grooves) and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
  • Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20-40 minutes. Make sure you continously stir. It may feel like you've been stirring the ginger forever, but when it starts to crystallize, it will happen very quickly.
  • Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
  • Any liquid can be used to flavor tea or used for hot tea. Some people said they had to cook it longer. It's worth every minute. :).