Comments on: Ginger Candy, or Candied Ginger, and Ginger Syrup

By: Laurie

Laurie — Fri, 10 Jul 2009 11:43:39 +0000

Steve, thanks for visiting and commenting, and thanks also for your version.

By: Steve

Steve — Sun, 14 Jun 2009 22:50:14 +0000

I tried the above… and find it strips the ‘ginger’ flavor from the candy a bit more than is optimal. As well I found the above better done the following way:
2 cups sliced and 1/4′d ginger slices (thick… like 3 mil, or 3 quarters stacked.)
1 cup water… bring to full boil with the ginger… boil for 15 minutes.

Add 1 cup water, and when boiling add 1 cup sugar. Boil for 10 minutes.

Save the water… drain the ginger and place in a large salad bowl. Dust with sugar and toss and stir. Cover and set overnight in the fridge.

Next day lay out on wax paper / non-stick foil, and place in oven. Heat to 250°… then shut off. allow ginger to remain overnight (24 hrs)… as pilot flame will continue to dry out pieces.

Lightly dust with powdered sugar if desired… or not, and bag. Store in fridge and enjoy.

===

Now that water…. Bring to a simmer and reduce… thicken to taste, and store in a glass jar for drinks or teas.

By: Laurie

Laurie — Sun, 22 Mar 2009 04:35:49 +0000

Maija, I would definitely give this a try, then, and boil it longer. I tested it intermittently and it mellows out, as well as gets softer, as it cooks. Let me know how it turns out.

Also, I’ve read that older Ginger has a stronger flavour, so get the youngest Ginger you can.

Good luck!

By: Maija Haavisto

Maija Haavisto — Sat, 21 Mar 2009 15:03:20 +0000

Candied ginger is abundant here, but I think I might make this just for the sake of the syrup. It sounds like great stuff.

I was once served candied ginger that was very mellow, not hot (but not bland either). The people who served it said that they didn’t like normal candied ginger because it was too hot, but they really liked this variety. While I like normal candied ginger, I would like to get this mellow variety, but I haven’t been able to find it. I wonder if it could be made if you boiled the ginger pieces for longer? Maybe I’ll try it.

By: Laurie

Laurie — Sat, 21 Mar 2009 14:52:55 +0000

Fahim mentioned inguru dosi to me – he thought it was the same thing as well. The ginger candy that I made, though, is fairly substantial, texture wise, since it’s still slices of ginger, so I’m not so sure it’ll dissolve in water.

I think I might have to ask my mother-in-law about inguru dosi next time I see her. Or check my Sri Lankan cookbooks – see if they say anything. Cuz, you know, now you have me even more curious.

By: Gaveen

Gaveen — Sat, 21 Mar 2009 14:45:51 +0000

Looks nice. Pretty sure they taste the same.

We have something called a Ginger Toffee (Inguru Dosi: ඉඟුරු දෝසි) here. It also has a strong and sweet flavor. I know that they dissolve in hot water too. Unfortunately I have absolutely no idea how they make it.