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:
- one for candied ginger (with ginger syrup as a byproduct),
- and this original homemade ginger chews recipe (produces nearly exact candy as the one on the picture above).
- 1 kg of candied crystallized ginger,
- 1 kg arbitrarily-soft chewy ginger bonbons,
- 2 liters of ginger syrup, and last but not least,
- 50g of dried ginger pulp for tea.
The recipeBuy 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).
|Results after a few weeks. From left: candied ginger pieces, dry ginger pulp for tea, ginger toffee, and syrup.|