Choosing Lemons: Use untreated lemons to avoid pesticides and enjoy their full zest. Organic lemons are ideal for this recipe.
Ginger Slice Thickness: Slice the ginger thinly so it cooks evenly and soaks up the syrup well. This will also help achieve a pleasant texture.
Cooking Control: Watch the lemons and ginger carefully as they cook. They should become soft and translucent, but avoid overcooking them to prevent them from falling apart.
Sugar Coating: For an even more flavorful coating, you can mix the sugar with a little lemon zest or powdered ginger before coating the fruit.
Variations: Feel free to experiment by adding other spices like cinnamon or cardamom to the syrup for an extra aromatic touch.
Storage:
Shelf Life: Candied lemon and ginger candies will keep for several weeks at room temperature, provided they are stored in an airtight container to avoid moisture.
Refrigeration Storage: If you want to extend their shelf life, you can store them in the refrigerator. Make sure they are well coated with sugar to prevent them from sticking together.
Freezing: Although freezing is not recommended for these candies, you can store them in the freezer if necessary.
Place them in an airtight container and separate the layers with parchment paper to prevent them from sticking together. Thaw them slowly at room temperature before enjoying.
With these storage tips and tricks, you can fully enjoy your candied lemon and ginger candies while preserving them in the best conditions!
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