Aromatic Coffee Candied Ginger
Making Special and Delicious Candied Ginger with an Added Coffee Flavor
I made delicious and healthy candied ginger by adding the unique aroma of coffee. This recipe ensures you can make perfect candied ginger without failure, offering a delightful hint of coffee that complements the spicy ginger. Enjoy both health and taste with this unique treat!
Ingredients- 500g peeled and prepared ginger (after cleaning)
- 2.5 cups sugar (approx. 500g)
- 5 sachets instant black coffee
Cooking Instructions
Step 1
We’re going to make delicious and healthy candied ginger from scratch! You’ll need 1kg of peeled ginger, already cleaned. The most time-consuming part of making candied ginger is usually peeling the fresh ginger root. However, using pre-peeled ginger makes this process much more convenient to start with.
Step 2
Even though the ginger is peeled, it’s a good idea to give it one more thorough check. Trim off any remaining fibrous bits from the knuckles, carefully peel away any stubborn bits of skin, and cut away any bruised or soft spots to ensure a clean preparation.
Step 3
Slice the ginger for the candied pieces to about 0.1 cm thickness. Try to cut pieces that are not too small and are roughly similar in size. This will help your candied ginger look uniform and appealing once it’s finished.
Step 4
Any small, irregular scraps of ginger that are left over after slicing are not ideal for making candied ginger as they can make the final product look messy. Set these aside; they are perfect for making ginger syrup later!
Step 5
Rinse the thinly sliced ginger in clean water 2-3 times until the water runs clear. This step removes excess starch. Since we’ll be boiling the ginger twice, you don’t need to soak it for hours to remove the pungent flavor.
Step 6
Now, let’s start the process of boiling the ginger to mellow its pungent and spicy notes. Place the rinsed ginger in a pot and cover it with water. Boil over medium-high heat for about 10 minutes. We will repeat this boiling process twice. Don’t worry, ginger doesn’t get mushy even if boiled for a while.
Step 7
Don’t discard the water from the first boil! It’s full of ginger goodness. You can save it and add honey later to make a warming ginger tea, which is great for colds and tastes wonderful.
Step 8
After the first boil, rinse the ginger again in cold water to remove any residual starch. Then, place it back in the pot with just enough water to cover it and boil for another 10 minutes. Once done, drain the ginger well. Boiling it for 10 minutes twice will reduce its spiciness and improve its texture.
Step 9
It’s time to cook the ginger down. In a wok or a wide pan, add half of the boiled ginger (about 2 cups) and pour in 1 and 1/2 cups of sugar (approx. 300g). Stir well to coat the ginger evenly; the sugar will start to dissolve naturally.
Step 10
Once the sugar has partially dissolved, turn on the heat to medium-high. Bring the mixture to a boil, letting it bubble up. This is where the ginger will start to caramelize and thicken in the syrup.
Step 11
As the syrup boils and you notice sugar crystals forming and hardening on the side of the wok, reduce the heat to low. From this point on, you need to stir constantly to prevent burning.
Step 12
Keep stirring continuously over low heat. You want to ensure the ginger is evenly coated and the syrup thickens to a glaze that clings to the ginger pieces. Constant stirring is key to prevent scorching!
Step 13
Once the candied ginger is ready, there might be a lot of excess sugar coating. Place the pieces in a fine-mesh sieve and gently shake to remove the extra granulated sugar. This will give your candied ginger a cleaner appearance and make it easier to eat.
Step 14
Now, we’re going to make a special version with a coffee flavor! The natural ginger aroma is quite strong, so the coffee flavor won’t overpower it, but rather add a subtle, intriguing note that makes it even more delicious.
Step 15
You’ll notice some sugar syrup might still be clinging to the wok after making the first batch of candied ginger. We can cleverly use this residual syrup to make the coffee-flavored version, making the process even easier and more flavorful.
Step 16
Prepare 5 sachets of instant black coffee for the coffee-flavored candied ginger. You can adjust the amount of coffee to your preference, but 5 sachets usually provide a nice balance of flavor.
Step 17
Let’s make the coffee candied ginger. Add the remaining 2 cups of boiled ginger to the wok with the leftover syrup. Stir in the sifted granulated sugar, an additional 1 cup of sugar (approx. 200g), and all 5 sachets of coffee.
Step 18
Stir to combine the coffee and sugar. Since it will dissolve as it cooks, you don’t need to worry about dissolving it completely at this stage. Just ensure everything is mixed together.
Step 19
Once the sugar and coffee have started to dissolve, turn the heat back up to medium-high. Bring the mixture to a rolling boil until it’s frothy. This step allows the coffee aroma to infuse into the ginger and syrup.
Step 20
As the syrup boils and the sugar begins to crystallize and harden, reduce the heat to low. Just like with the plain candied ginger, you’ll need to stir continuously until the sugar forms crystals and coats the ginger. The coffee might make the syrup seem stickier than usual. You might wonder if it’s working, but keep stirring patiently! Don’t give up, and you’ll achieve a delicious coffee candied ginger.
Step 21
Transfer the finished coffee candied ginger to a fine-mesh sieve. Gently shake it to remove any excess sugar coating, similar to how we treated the plain candied ginger. This gives the coffee version a beautiful finish.
Step 22
Don’t throw away the sugar that’s sifted off! This leftover sugar is perfect for adding to other dishes or baked goods. You can use it to enhance the flavor of cookies, cakes, or other recipes.
Step 23
Your aromatic coffee candied ginger is ready! It’s a wonderful treat to enjoy with a warm cup of tea or as a healthy snack for kids.
