Make your own homemade candied ginger! The flavor is WAY better than store-bought, much fresher and more vibrant. It will bring your baked goods to life, plus they’re fabulous just to snack on! PLUS there’s the additional bonus of an amazing ginger simple syrup you’ll get at the end of the cooking process that is phenomenal in drinks!
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 (see ideas below).
Because it’s so fresh, and you know the source, you can also reap the health benefits of ginger. Ginger has been used medicinally for centuries. Ginger is an extremely healthy herb with a variety of benefits. Research has shown it to be effective in treating upset stomachs, nausea, motion-sickness, pregnancy, lowering cholesterol and inflammation, preventing clogged arteries and may even kill cancer cells.
So while you obviously want to eat candied ginger in moderation because of its sugar content, ginger has some great health benefits and if you do have a sweet tooth this is arguably a much better alternative to straight up candy, right?
Health benefits of ginger aside, some of you may be asking “Why would I even want candied ginger?” I’ll tell you!
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!
Bottom line: This makes a large batch, keeps for months, and you will be so glad to have it on hand.
Here are just a few ideas of how you can use candied ginger:
Add it to the following: Banana bread, sugar cookies, citrus salad, granola bars, cakes, pies, muffins, cupcakes, shortbread, pancakes, waffles, sprinkled over ice cream, lemon bread, pound cake (try my Preserved Lemon Ginger Pound Cake), ginger snaps, cranberry relish, pear or apple crisp, homemade jam, and the list goes on and on!
Or add it to this delicious Healthy Homemade Granola or this phenomenal Pineapple Mango Coconut Crumble with Candied Ginger.
These are just a few ideas and the sky’s the limit!
Leave a comment below: What are some other ways you’ve used candied ginger?
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 reads 225 degrees F. You don’t have to use a candy thermometer but it sure makes it a lot easier than guesswork.
This thermometer is what I’m using now – it has great reviews and can be used for both candy and meats. A thermometer, in my opinion, is an essential kitchen gadget.
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.
Enjoy!
PIN ME!
Be sure to also try our Homemade Candied Orange Peel (or lemon, grapefruit and lime)!
How To Make Candied Ginger
Ingredients
- 1 pound peeled and sliced ginger ,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.
Notes
Torina says
Hey, thanks for the recipe! I didn’t read through all the comments, so sorry if this has been answered, but my dad has been using ginger for dry mouth. The crystallized ginger is just the right shape and size, but he doesn’t like the excess sugar on top. Which sugar is the preservative? Can we leave off the sugar dusting?
Kimberly @ The Daring Gourmet says
Hi Torina, really both are – the extra dusting of sugar provides an additional layer of protection/preservation. It also keeps all the pieces from sticking together.
You can leave off the sugar dusting and keep the candied ginger in the fridge to prolong its shelf life, but it may not last quite as long. Just keep an eye on it to watch for any mold.
Angelica says
Yesterday made this recipe for the first time, as you said the only tedious part was to separate the pieces to dry. The syrup made a great tea and the results are great. The only difference I did is add a lime in quarters, but these also taste good. Thanks for the recipe from Mexico !!!
Kimberly @ The Daring Gourmet says
Greetings to Mexico, Angelica! I’m so glad you enjoyed this, thanks for the feedback!
Doris says
I have been looking for a recipe for preserved lemon ginger. I recently found some in Chinatown, but it is hard to find. It is not covered in sugar and is soft and has a slight lemon taste. I am going to try your recipe and add lemon peel when I boil it. Hopefully it will work.
Ann Marie says
Must I use sugar ?? I was the sugar off the store bought candied ginger. I set it out out to dry and keep it in a container with powdery flakes of cocont.
Kimberly @ The Daring Gourmet says
Hi Ann Marie, sugar is the acting preservative, without which the ginger will go bad.
Lia says
Delicious! This was insanely labor intensive, but was worth it. I was hoping to get a six month stash out of it but I don’t think it will last that long, haha.
Two things:
1. How did you end up with so much ginger syrup? By the time the 1/2 cup reduces, there’s barely anything left.
2. My ginger grew mold after about 6 weeks on the counter. Have you ever had that happen? I stored in a mason jar. I live in NY, so it’s springtime weather now. I put it in the fridge and that seems to have a stopped it. I’m going to eat it anyway, but just curious if I did something wrong.
Kimberly @ The Daring Gourmet says
Hi Lia, I’m glad you enjoyed it! I may have made a double batch at the time I took the picture of the syrup, I can’t remember. The only reason there would be mold forming is if the ginger didn’t adequately dry. Drying time will vary depending on the thickness of the ginger as well as the humidity/moisture in the air.
Barbara Ann Mabutho says
Thanks for the great recipe, my little girls and I made some crystallized ginger yesterday. Came out deliciously perfect, I am planning on teaching them how to make ginger shortbread…
Kimberly @ The Daring Gourmet says
Wonderful, Barbara, thank you!
Sal the gal says
Thanks for the recipe, Kimberly! I just made a batch that I’m going to give to my mom for Easter! She loves crystallized ginger and I thought it would be fun to try to make her some. I didn’t want to buy a cooling rack like the one you have pictured, but I realized I could use the racks from my dehydrator. It worked really well and even the smallest pieces didn’t fall through.
Do you think I could reuse the ginger syrup for subsequent batches, say by adding the same half cup of ginger water but only another cup of sugar? I’m guessing the 225 degree mark will work to tell me when the sugar syrup has reached the right concentration.
Kimberly @ The Daring Gourmet says
Hi Sal, that’s awesome! What a great gift, I’m sure your mom will be thrilled. That’s a great question about reusing the syrup – I’m not sure what the answer is. The 225 degree mark is simply a temperature marker for when the sugar has reached the right stage, not a concentration marker. So reusing the syrup may (or may not) result in a weaker than otherwise concentration, which means the ginger won’t set properly. I’d hate for you to end up wasting a batch, but if you decide to give it a try let us know how it goes.
Nancy Troske says
I’ve made it before and it came out way too tough and spicy. With this recipe, it was absolutely perfect. I made it the same day I brought the ginger home from the market and I think that helped too!
Kimberly @ The Daring Gourmet says
Thanks, Nancy, I’m so glad it turned out! Yes, using fresh ginger makes a huge difference – old ginger gets tough and stringy.
Effat.SAmuelsson says
I have acidit stomach, I heard candid finger would be some help to me. I’m so Happy to find your recipe but it didn’ t mentioned How much suger to How much ginger. I’m going to make it soon in this week. Thank you so much💕🌷♥️🇸🇪❤️🌷💕
Kimberly @ The Daring Gourmet says
Hi Effat, scroll down to the bottom of the post and you’ll see the recipe box with the ingredients and quantities.
Kathryn says
The pictures look great! Just wondering, did your ginger get hard when it finally dried or did stay more pliable and chewy? Thanks!
Kimberly @ The Daring Gourmet says
Hi Kathryn, as long as you keep it stored in an airtight container it will keep its chewy texture.
Lupita Adams says
Great Recipe! Thank you so much for sharing! :)
Kimberly @ The Daring Gourmet says
Thank you, Lupita!
Kathleen says
I just bought 3 lbs of ginger to crystallize, and saw your recipe. Trying it today!! I love Ina Garten’s Spiced Hermit Bars that use crystallized ginger (and a rum glaze to boot)!
Kimberly @ The Daring Gourmet says
Those sound wonderful, Kathleen, thanks for sharing!
Jeanne L says
I have used this recipe a few times and have had very nice results. I used a different recipe before with spotty results so I am so glad I found one that works. The only warning I will give is when cooking the ginger in the second phase (in the sugar water) don’t walk away from the stove and forget about it. I did this once – my bad. The burnt pan was tough to clean! I use my ginger in scone and cookies recipes and these ginger pieces works out so well.
Kimberly @ The Daring Gourmet says
Thanks for the feedback and the tip, Jeanne! (And yes, I can speak from personal experience about the burnt pans as well ;)
Jeanne L says
Nice to hear from you. I made some ginger yesterday and it came out perfect. Today I am using it for shortbread cookies (Ina Garten recipe)for my husband’s VFW meeting. They are so delicious!
Kimberly @ The Daring Gourmet says
Wonderful, Jeanne! Ginger shortbread cookies sound delicious, I think I’ll need to whip up a batch of them myself :) Thanks again!
Linda says
I am in Seattle and I would try growing the ginger in a clay pot with a southern exposure, against a wall if you can, much like tomatoes since the ginger appears to like warmth.
I use crystallized ginger in an orange-ginger scone that is to die for and another favorite is in a pear-gingerbread cobbler recipe I found in Taste of Home a few years ago.
Wish me luck as I’m going to bake my own batch of crystallized ginger😊 Thanks for the recipe
P.s. Have people tried draining on a spatter shield??
Kimberly @ The Daring Gourmet says
Thanks for the tip, Linda, I’ll have to try that. And those scones and that cobbler sound heavenly! The spatter shield: The syrup is thick and my concern is that it will pool around the ginger instead of dripping through the small holes of the spatter shield.
Jeanette says
Making crystallised ginger today, my house smells divine! I’m going to add it to my Lemon Poppyseed scone mix. I love grated ginger on salads and a hot cup of ginger and honey on these cold, winter days just hits the spot!
Kimberly @ The Daring Gourmet says
Your scone mix sounds heavenly, Jeanette, and great tip for the salad! Something my mom always made for us when we were sick with a cold was her “ginger decoction” with fresh lemon squeezed into it – it always seemed to do the trick.
Anonymous says
Please share recipe for your lemon poppy seed scones.