Candied Ginger
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Make your own homemade candied ginger, also known as crystallized ginger! The flavor is WAY better than store-bought, much fresher and more vibrant. It will bring your baked goods to life, plus it’s fabulous just to snack on!
Homemade Candied Ginger
Have you ever come across a recipe calling for candied ginger but passed because you didn’t have any, couldn’t find any in the store, or just didn’t want to bother trying to find it? Or have you thought about making it yourself but weren’t sure how or figured it would be too much work? Well this is for you!
If you like candied ginger just wait until you’ve tried homemade. The flavor is worlds better – so much fresher with a stronger, more vibrant flavor. And if you don’t care for candied ginger, you’ll be converted once you’ve tried it in a few recipes. It adds such a great to a variety of baked goods.
Because it’s so fresh, and you know the source, you can also reap the health benefits of ginger, something that’s been used medicinally for centuries. And while you obviously want to eat candied ginger in moderation because of its sugar content, if you’re going to indulge your sweet tooth this is a much better alternative than straight up candy, right?
Candied Ginger Recipe
Let’s get started!
Generally you want to use young, small ginger roots because they’re less woody/more tender. But medium-sized will work just fine as well. I recommend organic if possible.
Peel the ginger and slice it thinly and evenly. You can either do it by hand or use a mandolin. I highly recommend the Swissmar Borner Mandolin.
If you slice it paper thin the result will be crunchy crystallized ginger, but you also don’t want it too thick. 1/8 is thick is about right. You’ll need about 1 pound of sliced ginger.
Place the sliced ginger in a medium-sized pot and cover with water and just a pinch of salt. Bring to a boil and simmer for 30 minutes.
Reserve 1/2 cup of the ginger water and then drain the sliced ginger (you can also keep the ginger water for tea or a tonic).
Place the reserved ginger water and sugar in the pot.
Add the sliced ginger, bring it to a boil, reduce the heat to medium and simmer uncovered for about 35-40 minutes, stirring occasionally.
The mixture will become somewhat thickened as the sugar turns to a syrup. Simmer until a candy thermometer or instant read thermometer reads 225 degrees F. You don’t have to use a candy thermometer but it sure makes it a lot easier than guesswork.
Once the ginger mixture has reached 225 F drain the ginger immediately while hot. Use a colander over a bowl so you can collect the drained syrup. Don’t discard that syrup. This recipe produces a delicious by product: GINGER SIMPLE SYRUP! Add a teaspoon or two to your drinks for a refreshing ZING!
Lay the ginger slices out on a large cooling rack over a cookie sheet, separating the individual slices the best you can (this is the more tedious part of the process). Let the ginger sit for 2 hours so they’re sticky but not wet (you want the sugar to be able to adhere without dissolving).
Toss the pieces in a bowl of sugar to coat all sides. Lay the crystallized ginger back on the cooling rack to sit overnight to dry. Note: If you’re in a place with high humidity you can also dry these in a food dehydrator or in the oven on the very lowest temperature setting (you may need to keep the oven door cracked open).
Store the crystallized ginger in an airtight container in a dark, cool place. Because it’s cooked and sugar and then coated with sugar, it will keep for several months.
This makes roughly 2 cups of homemade candied ginger.
Feel free to double or triple the recipe as needed.
How to Use Crystallized Ginger
Candied ginger (aka crystallized ginger) is not only a yummy snack on its own, it’s a versatile ingredient that will liven up so many dishes. Here are just a few ways that you can use your homemade crystallized ginger:
- Added to banana bread, and Lemon Zucchini Bread
- Baked into cakes, cupcakes and muffins (see my Preserved Lemon Ginger Pound Cake)
- Added to Scottish Shortbread, ginger snaps, sugar cookies, Whole Grain Molasses Cookies, and Cornish Fairings
- Added to pear, apple, and other crisps (see my Pineapple Mango Coconut Crumble with Candied Ginger, Rhubarb Crisp and Peach Crisp)
- Baked into waffles and pancakes (see my Whole Wheat Sourdough Waffles)
- Stirred into Healthy Homemade Granola
- Stirred into Homemade Greek Yogurt
- Sprinkled over ice cream
Enjoy!
Be sure to also try my Homemade Candied Orange Peel (or lemon, grapefruit and lime)!
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Candied Ginger
Equipment
Ingredients
- 1 pound fresh ginger root , preferably young/smaller roots, sliced about 1/8 inch thick (by hand or use a mandolin – it's much easier)
- pinch of salt
- 2 cups white granulated sugar
- extra sugar for coating
Instructions
- Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve 1/2 cup of the ginger water and then drain the ginger slices.
- Place the sliced ginger back in the pot with the reserved ginger water, sugar and pinch of salt. Bring to a boil, reduce the heat to medium, and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 degrees F.Drain the ginger in a colander over a bowl to catch the syrup (see Note).
- Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices the best you can. Let cool for 2 hours (you want them sticky but not wet so that the sugar will adhere without dissolving).Toss the ginger slices in a bowl of sugar so they are coated all over. Place the ginger slices back on the cooling rack to sit overnight. Note: If you're in a very humid area you can dry the candied ginger in a food dehydrator or in the oven set to the lowest temperature (you may need to crack the oven door open.)
- Store in an airtight container in a dark, cool place. Will keep for several months. It can also be frozen for at least 6 months.This makes roughly 2 cups of candied ginger.
Notes
Nutrition
Originally published on The Daring Gourmet June 5, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Sorry, forgot to add my rating🤭. Again thank you for sharing this recipe.
Hi, just tried this recipe. I made a small amount for the first batch. I adjusted the ingredients to fit the amount of ginger I had. It was really easy and tastes wonderful. I plan on making more next time. The simple syrup is great too. Thank you for sharing this recipe. I will try some of the other recipes you have provided also.
Wonderful, Pat, I’m so glad you enjoyed it, thank you!
I order some crystallizer ginger gingembre by accident and I can’t return the bag back $7 for net at 3.5 oz.
So I have no ideal what to do with it.
Can ginger candy be made out this?
Gail
Hi Gail, candied ginger and crystallized ginger are both the same thing.
I make ginger icecream to serve after any Asian meal…. sushi, Korean beef tacos, Curry, etc. I soften a half gallon Breyers Natural Vanilla Bean ice cream, add it to a food processor with candied ginger, pulse until combined, and refreeze in a beautiful serving dish! ALWAYS a favorite with company, and something you can’t find in the grocery stores or Asian markets where I live(Asheville, NC). Thanks for your recipe!! Used the ginger simple syrup for bourbon and ginger cocktails!
That sounds fabulous, Esther, thanks for sharing! Incidentally we were just in Asheville last week – took the Blue Ridge Parkway down from Virginia :)
Would it work to sub brown sugar for the white?
I use brown sugar. It works fine for me.
I made this but my ginger did not candy. It remained hard even after following all of the steps. There did not seem to be enough water (1/2 cup) in the second boiling step. Now I have hard ginger pieces which aren’t very appetizing:(
I had to boil the ginger in high for an additional 30 minutes. I think this recipe is for baby ginger root. I couldn’t find any of that, which is fine, but you have to boil for longer. Like a lot longer. How this helps.
She absolutely dropped the ball on that step. Don’t discard any of the water. Maybe you didn’t see my reply earlier when someone else was asking about how she ended up with more liquid than she started with. I will repost it here for you. HTH. Use enough water to thoroughly cover your ginger slices. I generally like to use about a gallon of water to a pound of slices. After the initial boil, strain out the slices, measure the remaining liquid but don’t discard any!!!! Use equal amounts of sugar to water. Melt the sugar completely in the hot ginger water THEN return your ginger to the water. Continue to follow the recipe as above. After you strain the slices out of the syrup, store it in your pantry. Sip the syrup for indigestion, use over pancakes and waffles, stir it into tea, add to recipes…endless ideas and uses.
Do you have to peel the ginger or can you leave the skin on?
I gently peel the skin off by using the edge of a spoon because it’s easier for me to slice. I have not explored leaving the skin on because of how thin I like my slices. I think the skin would just slip off the slices during cooking and add an extra step to strain the floaty bits out.
I am in the midst of making a batch for the second time. I eat the candied ginger for indigestion. Came out perfect with 1s try. No more having to search stores for it, plus I made it! Just wish I could find ginger that isn’t from China. I also used the simple syrup and drank the tonic. Thank you so much for your recipe!
Thank you, Karen, I’m so glad you enjoyed it!
I want to double the recipe, should I double the sugar too?
What do you suggest?
So good. Plain and added to bakes goods!
I’ve made it several times and have added to my banana bread,
chopped added to the mix and sprinkled on top before baking. Everyone loves it!
Thanks Kim
That’s wonderful, Kim, thanks so much for the feedback! Yes, I would double everything otherwise the syrup will be too diluted.
I use the ginger in old fashioned pumpkin bread as a replacement for the raisins and OMG the flavor is much better.