From the recipe collection
Conig Ginger Candy
Thin slices of Cordillera conig or food-grade ginger simmered until tender, then crystallized in sugar into a warming chewy candy.
- Prep time
- 25 min
- Cook time
- 45 min plus drying
- Yield
- Makes about 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Slice the ginger across the grain into thin even coins; thicker slices remain fibrous after candying.
- Cover with water, bring to a boil for 10 minutes, and drain. Repeat once for a milder candy or retain the first water for stronger heat.
- Return the ginger to the pan with 3 cups fresh water and simmer until a slice bends easily without snapping.
- Add sugar, salt, and calamansi if using, then simmer uncovered over medium-low heat.
- Stir more frequently as the syrup thickens, stopping when the slices look translucent and a small syrup drop becomes tacky when cool.
- Lift the pieces onto a rack, separate them, and let them dry until no longer wet on the surface.
- Toss in extra sugar and store airtight only after completely cool and dry.
