Candied Ginger Chews Monkfruit (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250 g fresh ginger root, peeled and sliced into 3 mm pieces
02 -
120 g monkfruit sweetener, plus additional for coating
03 -
480 ml water
# Instructions:
01 -
Peel fresh ginger root and slice into thin pieces approximately 3 mm thick.
02 -
Combine 120 g monkfruit sweetener and 480 ml water in a saucepan; bring to a boil, stirring until the sweetener completely dissolves.
03 -
Add the sliced ginger to the saucepan and simmer on low heat until tender, about 30 minutes.
04 -
Transfer the cooked ginger slices to a wire rack, allowing excess liquid to drain and the ginger to dry slightly.
05 -
Place 30 g monkfruit sweetener in a shallow bowl. Toss the ginger pieces in the sweetener to coat evenly.
06 -
Arrange the coated ginger pieces on a parchment-lined baking sheet to cool. Once fully cooled, transfer to an airtight container. Store at room temperature for up to 1 month or refrigerate for up to 3 months.
# Notes:
01 -
For smoother texture, use a mandoline slicer to achieve uniform ginger slices.
02 -
Ensure ginger pieces are not overlapping on the rack to promote even drying.