Crystallized Ginger (also called Candied Ginger or Glace Ginger) is a delicious exotic treat with a pungent and spicy-sweet flavor. It tastes spicy, citrusy, and sweet at the same time with a familiar sweetness before the heat takes over. Identifiable by its yellowish color, this treat can be easily made at home to enjoy with baked goods or an everyday meal.
Slice the ginger as thinly as possible, about ⅛ in (3mm)
In a pot, put the ginger slices and salt, then add enough water to cover the ginger.
Bring to a boil, then reduce the heat and let ginger simmer for ten minutes (10 min). Drain the water and repeat this step a second time.
Mix the sugar and the water in the pot, along with the ginger slices, and cook at medium heat until the temperature reaches 225ºF (106ºC), for about 35-45 minutes.
Remove from heat and let sit overnight or at least an hour.
To coat the slices with sugar, gently rewarm the ginger and strain the ginger through a strainer, 30 to 60 minutes.
Toss the drained slices in granulated sugar.
Shake off excess sugar and lay the crystallized ginger on the cooling rack to sit for 24 hours (or more, depending on the humidity) to dry. You can also dry them in a food dehydrator or in the oven on the very lowest temperature setting.