You may have already seen these crystals sold. They are tiny pieces of sugared ginger (husband and dad love them!). They’re expensive, but they’re great for your throat or for covering up your breath (argh)!These days, Tia Ana Maria Braga made a recipe that included these crystals. I reproduced it but I didn’t think it was crispy enough and I started testing until I got it right. Let’s go to the final version:
Place in a pan or frying pan (I don’t recommend non-stick because it sticks a lot and you have to scrape it) 2 tablespoons full of finely chopped ginger, 2 tablespoons of water and 4 tablespoons of sugar (I used organic crystal) .
Place over medium heat, stirring constantly. The water will evaporate and the mixture will start to turn sugary. Keep stirring until it feels dry and the sugar turns slightly golden.
Wait for it to cool and separate the ginger crystals. Ana Maria made it with refined sugar so she used a sieve to separate the sugar crystals. As I did with crystal sugar, I couldn’t use a sieve, because the grains are larger and stuck together, making it impossible to get through the holes. I separated them manually, one by one.
I saved the remaining sugar in a jar to use as cake topping. You can’t imagine his perfume (little bottle in the penultimate photo)!
Oh, but it’s not over yet. Ana Maria’s recipe ended here, but I still took the crystals and microwaved them on a plate lined with paper towel for 1 minute on high power. Then they were crunchy like candy. Great to carry in your bag.
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