2013-03-09

Recipe: Ginger chews, candied ginger, syrup, and tea

The other day, a friendly servant in Ljubljana's only falafel outlet gave me a ginger bonbon. I immediately fell in love with the candy that with its 7% ginger content striked me surprisingly hard with its depth. I loved it! Decided that I need more.


Around our parts, an eight-pack normally costs just under two standard units of money (which is not a lot, considering how good the candy is), but I decided to make my own even better.

I found the following two recipes on which I'm basing this report:
The recipe I am hereby proposing very efficiently produces, from 1 kg of fresh ginger root:
  1. 1 kg of candied crystallized ginger, 
  2. 1 kg arbitrarily-soft chewy ginger bonbons, 
  3. 2 liters of ginger syrup, and last but not least, 
  4. 50g of dried ginger pulp for tea.

The recipe

Buy 1 kilogram of fresh ginger root. Not sure if this is crucial, but if you wish to follow the recipe exactly, make sure to leave it lying around for a few weeks until it starts gathering mold.

Peel the ginger. Puree the peels and squeeze out all the juice. Lay the squeezed puree evenly in a ventilated area for it to dry completely in the next week or so (d). Chop the peeled ginger into nibble-size pieces. Mix ginger pieces with 4 liters of water and 2 kilograms of sugar, then turn up the heat and boil out half of the volume content. Leave soaking overnight. Use a large, thick-bottomed telfon-like pan and caramelize 1 kg of sugar. Have your candy/cooking thermometer ready! You're looking to reach firm-ball state, meaning the temperature of the boiling sugar should reach around 120°C and no more. Add ginger juice from the puree (recommended optional additional ingredients: lime/lemon juice, ascorbic acid, honey, cinnamon, cardamom, hot chilli). Now move quickly! Make finger depressions into any convenient edible starch (e.g. cornstarch) spread across a few sheets of parchment baking paper. Pour the mixture into the depressions, let it cool, then cover with more starch. Cut into nibble-size pieces, and store in an airtight container with ample starch to keep the pieces from sticking together (b). What liquid remains in your other container, bottle it as a cold-fencing immune-boosting syrup (c), and dry off the rest of the pieces, sprinkled beforehand with powdered sugar, in the oven (90 minutes at 90°C, ventilated) (a).
Increase your popularity by passing your sweet pieces around at parties. Never warn the recipients.
Results after a few weeks. From left: candied ginger pieces, dry ginger pulp for tea, ginger toffee, and syrup.

2 comments:

  1. Can't wait to try this recipe--been looking for one that was not simply crystallized ginger. (Love the little fly you have crawling around your site; it was driving me NUTS until I realized it was not in my house! Good one!!!)

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    Replies
    1. Thanks. :)
      Just make sure you add enough ginger juice, and do use a thermometer. Also you may not wish to make them in too large batches. I let some of mine, like the ginger beforehand, go moldy. For stronger taste!

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