Thai Ginger Candy

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
Candied young ginger with a sweet, zesty glaze and a hint of lime
Thai Ginger Candy recipe image
Thai Ginger Candy recipe image
Print Recipe

Thai Ginger Candy

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1974.3

Description

This traditional Thai treat transforms young ginger into a sweet, chewy candy with a subtle kick. By repeatedly boiling and soaking the ginger in progressively stronger sugar syrups, you mellow its sharp heat while preserving its aromatic zest. A splash of lime juice adds brightness, balancing the deep sweetness of the sugar. The final step involves drying the ginger until glazed and coating it in granulated sugar for a delightful crunch. Perfectly paired with unsweetened tea or coffee, these candies make an excellent homemade gift or a sophisticated dessert accompaniment. They store well for months, offering a convenient, flavorful snack whenever you crave something unique and refreshing.

Ingredients

Directions

  1. Place peeled young ginger slices in a pot and cover with water.
  2. Bring to a boil, cook for several minutes, then drain.
  3. Repeat the boiling and draining process 3 to 4 times to reduce spiciness.
  4. Poke holes in the ginger pieces with a fork or skewer and blot dry with paper towels.
  5. Place the ginger in a large glass jar.
  6. In a pot, combine 1 1/2 cups sugar, 2 cups water, 2 teaspoons salt, and 2 tablespoons lime juice.
  7. Bring the mixture to a boil over medium heat, then remove from heat and let cool.
  8. Pour the cooled syrup over the ginger in the jar and cover tightly.
  9. Let the ginger stand in the syrup overnight.
  10. Pour the syrup into a pot, add 2 cups sugar and 2 teaspoons salt, and boil until dissolved.
  11. Cool the syrup and return it to the jar with the ginger.
  12. Cover and let stand overnight again.
  13. Repeat the syrup preparation step, but use only 1/2 cup sugar, and let stand overnight.
  14. Repeat the syrup preparation once more and let stand for 2 nights.
  15. Pour the ginger and syrup through a strainer, discarding the syrup.
  16. Spread ginger pieces in a single layer on a foil-lined cookie sheet.
  17. Dry the ginger in the sun or in an oven on the lowest heat setting until glazed and dried.
  18. Place the dried ginger in a large bowl or zip-lock bag.
  19. Toss the ginger with the remaining reserved sugar until evenly coated.
  20. Store in an airtight container.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1974.3kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 39005.2mg1626%
Total Carbohydrate 510.2g171%
Dietary Fiber 0.0g0%
Sugars 510.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keeps for up to 4 months in an airtight container.

Serving Suggestion: Serve with unsweetened tea or other hot beverages.

Tip: Poking holes in the ginger ensures better absorption of the syrup.

Keywords: candy, candied ginger, dessert, ginger, homemade, lime, preserved ginger, snack, sugar, thai, thai dessert, vegan, young ginger, zesty, chewy, glazed, tea accompaniment, aromatic, traditional, gift
Recipe Card powered by WP Delicious