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    Candied Ginger

    1 pound

    portionen

    15 minutes

    aktive zeit

    1 hour 15 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    Nonstick cooking spray

    1 pound fresh ginger root

    5 cups water

    Approximately 1 pound granulated sugar

    Anweisungen

    Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

    Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

    Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    293

    Gesamtfett

    3g

    Gesättigtes Fett

    0g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    0mg

    Natrium

    16mg

    Gesamtkohlenhydrate

    67g

    Ballaststoffe

    1g

    Zucker insgesamt

    58g

    Eiweiß

    1g

    1 pound

    portionen

    15 minutes

    aktive zeit

    1 hour 15 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    Nonstick cooking spray

    1 pound fresh ginger root

    5 cups water

    Approximately 1 pound granulated sugar

    Anweisungen

    1

    Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

    2

    Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

    3

    Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.