Skip to main content
Dessert

Ginger Candy

A candied ginger confection made by boiling sugar, water, ginger, and lemon rind into a syrup that hardens into flakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Ginger and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ginger Candy

Ingredients

Directions

Make the syrup

  1. Break the sugar into lumps and place it in a preserving pan.

  2. Pour the spring water over the sugar and let it stand until nearly dissolved.

  3. Set the pan over a clear fire and boil until it becomes a thin syrup.

Flavour and cook the candy

  1. In a large cup, mix the ground ginger with 2-3 tablespoons of the syrup until smooth.

  2. Stir the ginger mixture into the syrup and keep stirring constantly.

  3. Drop the mixture from a spoon to check the boiling point.

  4. When it begins to fall in flakes, add the grated lemon rind quickly.

  5. Continue stirring until the candy falls in a mass from the spoon.

  6. Pour or ladle the candy out quickly when ready, or it will turn to powder. If it turns to powder, add a little water and re-boil to the proper point.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Highly-refined sugar
Forms the body of the candy and sets firm as the syrup cools.
Ground ginger
Provides the main spiced flavour and aroma of the candy.
Lemon rind
Adds bright citrus aroma and a touch of acidity to the sugar.

The step that matters

Judge the boiling point by the spoon test. Sugar syrup must reach the right concentration before pouring. Too little boiling leaves the candy soft and sticky, while overcooking makes it crystallise into powder. Checking how the drops fall from the spoon shows when it is ready.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, ginger):

  1. Lemonthe original
  2. Orangefits about as well
  3. Limefits less well
  4. Vanillafits less well

Fit is the average pairing score against sugar, ginger. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon CakeLemon Cake228 recipesGinger CookiesGinger Cookies213 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes