Homemade Sugar Ginger and Ginger Candy
1.
Prepare the materials. I searched the Internet and found that brown sugar and brown sugar are the same concept, and the production time is different. Brown sugar can be used instead of brown sugar.
2.
Brush ginger clean, don't peel it, the skin is a good medicine for dispelling cold. (This is 1200 grams of ginger. It takes a long time to make it once, and the hands will be very tired. I usually make more, eat it myself and give it to friends)
3.
Cut thin slices, about the thickness of a coin.
4.
Put the sugar and water in a deep saucepan. The maltose is very sticky, I decided to touch it.
5.
Cook on medium heat until the sugar is almost completely melted.
6.
Add ginger slices and stir fry.
7.
Stir-fry non-stop for about 25-30 minutes. You have to keep stir-frying, so you can turn back to the sand.
8.
Cook until the sugar is thick and the temperature reaches 125 degrees Celsius. The best temperature for sugar water at 125°C is easy to batter if it exceeds 130°C.
9.
You can prepare a small bowl of water without a thermometer. The sugar drips into the water and solidifies into beads immediately. It is the same as cooking sugar when making peanut sugar and sesame sugar.
10.
Use a colander to scoop up the ginger slices and strain out the syrup. It is best to use two colanders.
11.
Put the ginger slices in a baking tray lined with greased paper or non-stick cloth, and quickly stir with a pair of chopsticks in each hand to separate the ginger slices, or they will stick together. Stir constantly to cool down.
12.
Keep stirring, you will witness a magical moment after the cold, the sugar will stick to the ginger slices, and the sugar ginger will be ready.
13.
We can continue to make candied ginger if we make sugar ginger. Boil the syrup on medium and low heat for about 3 minutes, turn off the heat, and stir constantly. (It is best to make it with two people, one mixes ginger slices, and the other continues to make ginger candy, so that they will not be in a hurry. I asked my daughter to help stir the ginger slices, and she did not turn them evenly.)
14.
The syrup soaks in big bubbles and is very thick. During this period, you have to stir and stir constantly to allow air to enter the syrup, so that the sugar will loosen, otherwise it will be hard.
15.
Fry it to the point of sanding, if you want to make sugar cubes, you can take it out at this time, put it into a baking tray lined with greased paper, compact, cool and cut into pieces.
16.
I like to make it into granulated sugar, so I just continue to fry it and press it while frying to loosen it up. Just when the sugar spreads out into a granulated sugar shape.
17.
Pour it on a baking tray and let it cool, then it can be bottled, sealed and stored.
18.
Don't waste the sticking sugar in the pot and the colander. Pour 2 cups of water to a boil and dissolve the sugar in the water.
19.
When it is boiled and melted, it becomes brown sugar ginger tea with a strong ginger flavor.
20.
Candied ginger and ginger candy are made in one go.
21.
Drinking a cup of brown sugar ginger tea hot in the cold winter, the whole body is warm.
Tips:
1. The amount of sugar is not too much, and it is not recommended to reduce the amount of sugar.
2. Stir constantly while cooking, this is the key.
3. People with hot constitutions are not recommended to drink, and do not drink on an empty stomach.
