With the arrival of our Asian immigrants came their wonderful, fresh ingredients.  That includes ginger and galangal and the principle of this recipe can be applied to either.


  • 500g fresh ginger, peel it and make sure you don’t transfer any dirt.  Rinse.
  • 800g sugar, plus additional chunky white or raw sugar for coating the ginger slices, if you like.
  • 1litre water
  • Pinch of salt

Slice the ginger as thinly as possible. If possible use a mandolin and shave it.

Place the ginger slices in an enamel or stainless steel pot, or even better a pyrex or corning ware one so that it has no reaction with metal, cover with water, and bring to a boil. Reduce heat and simmer for ten minutes. Drain, and repeat one more time.

Add the sugar and water, salt and drained ginger slices, and cook until the temperature reaches 110 degrees C. around 225 degrees F.

Remove from heat and let stand overnight. If you want to coat the slices with sugar, bring to the boil again after cooling, drain very well while the ginger is hot, so the syrup just sticks to the ginger and isn’t soggy.

Note: Retain the ginger/sugar mix for cordial or syrup or as a base for ginger pikelets or scones.  Don’t throw it out!!

Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and cool on a cooling rack overnight over a plate to catch the drips (you can re-use that as cordial as well). The sugar can be reused in a batter or ice cream base, or for another purpose.


If it goes crystally add a tablespoon of glucose to the sugar syrup and ginger mix before boiling. If tossed in sugar, the pieces can be stored for a year in a cool place.

You don’t need a candy thermometer. When the liquid is the consistency of thin honey or syrup and  the ginger is transparent, it’s ready.

Check the accuracy of your thermometer by bringing a pot of water to the boil, the thermometer standing in it.  When water is bubbling, it has reached boiling point.  (marked in C & F on your thermometer).

Note that the making of your own glacé fruits is a huge money saver as you can use those glut apricots from your neighbour’s tree and give them back to her as a lovely gift!!

Top Tip – You can dip the ginger in a dark chocolate for a very luxurious treat!

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