Yield: Yields about 3/4 lb.
You can use store-bought ginger instead of making your own, but homemade candied ginger isn’t hard to make and it has a couple of advantages: feisty ginger flavor and a less sticky texture that’s easier to chop.
Line a rimmed baking sheet with parchment. Spread the remaining 1 cup sugar on the parchment. With a slotted spoon, transfer the ginger to the sugared baking sheet. Toss the ginger pieces in the sugar and spread them out in one layer. Let dry for at least 2 hours or overnight.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
It is good for a cough problem.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?