I have been searching for a recipe for the ginger candy that is similar to the Chinese ginger that you can buy from those herbal stores. You know those tiny red ones that are a little sour and sweet and makes your tongue and fingers red. Well, I decided to just look at the ingredients and make my own recipe. Did it turn out? Well is was good and tangy but it still isn’t the same. If anyone knows the recipe, please let me know.

The secret to this sour ginger candy is using citric acid.

First peel and slice up the ginger. I was hesitant to use old ginger as I thought the candy wasn’t going to be soft but it still worked out.

First cover the ginger in water and boil for 30 minutes.

Once boiled, drain the ginger and save the water. In the pot pour in about 2 cups of reserved water, sugar and citric acid. Add the ginger.

Bring to a boil and then simmer for another 30 minutes. Simmer until most of the liquid is gone and ginger is soft.

Once nice and sticky, drain the ginger and place on a wire rack to cool. This was the most tedious part as I had really small pieces of ginger. In the original recipe, it says you can save the liquid but it was a bit too sour for me as I added quite a bit of citric acid. Once cooled toss in some sugar and citric acid.

Allow the ginger to dry overnight. Store in an airtight container. If the ginger starts getting sticky, toss in another 1/2 cup of sugar in the container and shake well. This will recoat the ginger. Enjoy this sour treat.

Sour Candied Ginger – inspired by https://downshiftology.com/recipes/candied-ginger-crystallized-ginger/

• 1 pound ginger
• ratio of
  • 1 cup sugar
  • 1 tbsp citric acid
  • 2 tsp salt
• You will need about 2 cups of the sugar mixture
• water (save 2 cups of ginger water from boiling)

Peel and slice ginger. The smaller the pieces, the more work it will be later on.

Boil the ginger in some water for about 30 minutes. Drain and save about 2 cups of water.

In a pot pour in the 2 cups of reserved water, sugar and citric acid. Add the ginger. Boil and then simmer for about 30 minutes until the ginger is soft and most of the liquid has evaporated.

Drain and cool on a wire rack.

Once cooled, toss in some sugar/citric acid mixture. Place on a parchment paper lined sheet and allow to dry overnight.

Store in an airtight container. If the candy starts getting stick, add some more sugar and shake well to coat.

Enjoy.

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