Comments on: Homemade Candied Ginger, Ginger Syrup, and Ginger Ale

By: Lauren

Lauren — Fri, 05 Mar 2010 20:09:50 +0000

Could you use half Truvia and Half white sugar (like Sun Crystal packets) or even just the Truvia (sugar substitute that make SUCRALOSE SOUR and ASPARTAME COWER!) Trying to make it more diet friendly as I LOVE GINGER!!

By: Alicia

Alicia — Thu, 24 Dec 2009 15:27:51 +0000

I just made the candied ginger as part of a few holiday gifts. In addition to giving both the syrup and the candied ginger I made ginger-infused vodka. I decanted the infused vodka into some pretty bottles and added labels with instructions to make both a ginger cosmo and the recipe above for using the ginger syrup to make a rum cocktail. The candied ginger can serve as garnishes for both drinks.

I had a hard time getting the candied ginger to dry, as well. I just put the ginger on a baking sheet in a 200 degree oven for about half an hour. Once they cooled they were perfect.

By: Cherry

Cherry — Fri, 04 Dec 2009 18:10:37 +0000

I love ginger and I don’t know why?? Crazy about gingerbread! I experiment all the time with different recipes. I am making this candied ginger today and will feel rich and spoiled! Ha! Thanks for all your sweet posts-so encouraging. Happy Gingering to You All!

By: meg

meg — Sat, 22 Aug 2009 21:58:26 +0000

i’m mafde this today. it turned out great. the ginger syrup is really good for a dark and stormy.

By: megan

megan — Thu, 30 Apr 2009 20:14:19 +0000

Ella – it’s really up to you how dry you want the candied ginger. The longer you leave them out, uncovered, the dryer they’ll be. I personally like them a little “juicer”. If it’s a really humid or hot (or hot + humid) day, it may take longer to dry. Rolling them well in the granulated sugar will also help to dry them out. Good luck!!

By: ella

ella — Thu, 30 Apr 2009 18:30:26 +0000

I just made this last night while my mom was having a work meeting in the house- her coworked were practically drooling as the sweet and spicy smell drifted into the living room! mine seems to be taking a while to dry though, any tips on HOW dry it should be?

By: Syrupy Goodness « verysmallanna.com

Syrupy Goodness « verysmallanna.com — Sun, 26 Apr 2009 20:51:44 +0000

[...] the first time I made candied ginger I used Alton Brown’s method, I’ve used this one since, because it actually results in a ginger syrup as opposed to a ginger water that needs sugar [...]

By: Iron Cupcake Earth: Soda « verysmallanna.com

Iron Cupcake Earth: Soda « verysmallanna.com — Sun, 26 Apr 2009 20:49:11 +0000

[...] make some candied ginger. Reserve the syrup and sugar. Pour syrup into jars, seal and refrigerate for later use. Allow the [...]

By: Syrupy Goodness « Informal Blathering

Syrupy Goodness « Informal Blathering — Thu, 16 Apr 2009 19:21:59 +0000

[...] the first time I made candied ginger I used Alton Brown’s method, I’ve used this one since, because it actually results in a ginger syrup as opposed to a ginger water that needs sugar [...]

By: KyotoFoodie@Peko

KyotoFoodie@Peko — Fri, 03 Apr 2009 06:43:51 +0000

Yes, I have heard that yuzu is very expensive abroad. We made yuzushu out of just 7 beautiful yuzu, then after they had steeped made marmalade and candied peel. So, we got a lot of mileage out of our yuzu!

Hopefully producers will start growing more yuzu in the US.