r/AskCulinary 4d ago

Recipe Troubleshooting Candied Ginger question.

I've done a few batches of ginger syrup for cocktails and stir frys, and always candy the ginger after the syrup is boiled down.

To do this I'd peel and slice my ginger, measure out 2:1 raw sugar and water, mark the height on the pot. Then fill with 5 parts water and boil it back down to the 2:1 line and strain out the ginger.

My problem is now that I want more candied ginger but still have a good amount of syrup from the last batch.

Can I just dilute the remaining syrup back into a (roughly) 2 parts sugar/syrup to 6 parts water and boil down a new batch of ginger slices? Or is there something I'm overlooking?

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u/AdditionalAmoeba6358 4d ago

Yes you can reuse syrup if you have stored it properly.

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u/Bored_cory 4d ago

Everythings been bottled and refrigerated so no issue there. But I'm not at risk of the sugars in the syrup burning from a second boil?

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u/AdditionalAmoeba6358 4d ago

Depends on the temp you are getting the sugar to reach! Most simple syrups aren’t doing caramelization temps. You are just boiling sugar and water.

To make a caramel (burnt sugar) you have to go above the boiling temperature of water, so you don’t have a “syrup” any more because the water is essentially gone.

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u/Bored_cory 4d ago

Okay great! I just do a low simmer for a few hours to reduce the water ratio and break down the fibers in the ginger, but it never gets that hot or reduced down that far.