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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Caramelized Ginger: Cut a ginger root to fit into a plastic bowl with a lid. | 2. Cover the ginger root pieces in sherry. | 3. Let this sit until the ginger is fully soaked through with sherry, which can take a month or more. | 4. The ginger will be dark tan in color and firm and somewhat stringy in texture. | 5. It will be almost translucent. | 6. Remove the ginger root from the sherry and set the sherry aside for later. | 7. Cut the rind off of the ginger root and cut the inner portion into pieces about the size and thickness of 1/2 a dime. | 8. Put the small ginger pieces into a bowl and cover completely with sugar. | 9. I had about 1/4 cup of ginger and I put in about 3/4 cup of fine grained white sugar. | 10. Add back about 2 tablespoons of the sherry. | 11. The resulting mixture, with the ginger pieces in it, is a thickish but runny syrup. | 12. Put a mound of sugar (at least a cup) on a plate or in a small bowl and set it aside where you can reach it when you are standing at the stove. | 13. Cook the ginger/sugar/sherry mixture on the top of the stove until it boils but not until it darkens, (i. e., remove it from the heat before the sugar starts to burn). | 14. Stir a couple of times while the mixture is heating. | 15. Use a slotted spoon and remove the ginger pieces from the boiled liquid and plop them onto the sugar mound, keeping them separate from each other as much as possible. | 16. Spoon more granulated sugar over the top and let this sit for about 1 minute. | 17. Then stir the whole thing to coat the ginger with sugar. | 18. Let it sit for 5 minutes, then remove the ginger pieces and set them on a piece of baking paper to air dry. | 19. Gingered caramel: The boiled sherry/sugar stuff that's still in the pan can be boiled up again for about 30 seconds. | 20. Just as it starts to brown, remove it from the heat and add two or three tablespoons of butter. | 21. Let it cool for a few minutes and then pour the now very thick caramel onto more baking paper. | 22. This is fantastic caramel! | 23. Notes: This recipe starts with about 2 four inch pieces of ginger root and the yield is about 1/4 cup of caramelized ginger and about 1/3 cup of gingered caramel. | 24. I happened to have cooking sherry on hand so that is what I used. | 25. I had purchased two or three small (maybe 4 inches long) pieces of ginger root and I had not used them for anything. | 26. I had heard that you can soak your ginger in sherry to preserve it so I had cut the roots into 2 inch pieces, give or take, and covered them in sherry in a plastic bowl with a lid. | 27. I forgot about the ginger and it sat on my kitchen counter for 4 or 5 months. | 28. Possibly it would have been ready to caramelize a lot sooner than that but it was in perfect condition for this recipe after months of sitting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gingerroot				-	-	-	-
sherry wine				-	-	-	-
white sugar				-	-	-	-
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.