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
Josiah says
Anybody dare try this with a different t type of sugar? Something vegan I mean.
Aeman says
Josiah, you should not have any trouble with using vegan sugar. What makes most sugar non-vegan is that it is refined through bone char. Vegan sugar is the same exact product except it hasn’t been put through this process. There are several companies that even make a granulated vegan sugar. Sugar that is considered vegan has all of the same preservation properties that refined sugar has.
Cathleen Bowne says
And don’t throw away the pealings dehydrate them and use them in a tea ball to make ginger tea!
grkgirl says
Thank you again!!! :-)
Kimberly @ The Daring Gourmet says
You’re very welcome! :)
grkgirl says
Cool… thanks for the quick response!!! I just ordered a candy thermometer and can’t wait to try this! If it works out, I’ll definitely invest in a mandolin, but this time I’m going to have to try slicing by hand. Would you recommend trying to stick with 1/8 inch slices like you specific in the recipe or going a little thicker to get the soft, toothpick-sticking consistency I’m looking for?
Kimberly @ The Daring Gourmet says
An 1/8 inch should be fine, maybe slightly thicker.
grkgirl says
Hi, Thanks for sharing!
I have a question…
Are these soft enough to go through a toothpick/skewer?
If not, can I adjust thickness (or another adjustment) to make them softer?
Kimberly @ The Daring Gourmet says
Yes, you can stick a toothpick through them. The thickness is what determines the softness – if they’re extremely thin they’ll be very hard.
Kerrin Black says
One tip for peeling Ginger is to use a teaspoon to get the skin of the tubers.
Beats using a knife, also candied ginger makes a a delicious chocolate treat.
Use a double boiler to melt chocolate of your choice and dip the candied Ginger in the chocolate to coat it and then put it on rack or non stick baking paper to cool.
Absolutely lovely.
Triple yummy:)
If you are ever in Australia and visiting the State Queensland, make sure you visit the Ginger factory at Yandina, North of Brisbane, it is Ginger heaven.
Kimberly @ The Daring Gourmet says
Thanks for the great tips, Kerrin, and I will definitely keep the ginger factory in mind when we visit Queensland, which we will!
Carol Smullens says
I was so excited to see this recipe available online that I rushed out and bought what I needed to make it. Last night I spent a long difficult time peeling, intending to make a batch this morning. The problem is we started a heat wave today and that always brings out ants. How can I protect the drying ginger from the ants? Thanks for any suggestions. Carol, Santa Barbara.
Russell says
After simmering my sliced ginger both the slices and the water is dark grayish..not light yellow…it doesn’t look very nice…shall I continue with the syrup?
Kimberly @ The Daring Gourmet says
Hi Russell, I’m not sure what’s causing the gray color but what matters most is the taste not the color, so as long as it smells good I would proceed.
Kathy Benavides says
I live in Taiwan and my neighbors are ginger farmers. They sell big bags 1 lbish cheap, but its too much for me and my daughter so I end up tossing most of it in the compost. Today I made ginger candy with this recipe and it turned out great, a little too much work (peeling) for a lazy Sunday afternoon, but glad I did. Bonus on the syrup and extra water (hair rinse)!. I’m going to make this all the time now, thanks.
Kimberly @ The Daring Gourmet says
Wonderful, Kathy, thanks for the feedback!
martin says
Thank you!! First time I used regular grocery ginger – what a mistake. All that time to peel and slice. Next time I invested in some organic, every part is usable and the taste is FAR superior.
My neighbors don’t thank you hahaha The wafting scent of cooking ginger is torture :)
Kimberly @ The Daring Gourmet says
Haha! And you didn’t share, Martin??? I can’t say I blame you :) I’m so glad you enjoyed it, thank you!
Manoj Nanabhau Patil says
And I forgotten to ask how long will it last in air tight container? Six months
Thanks again though
Kimberly @ The Daring Gourmet says
Hi Manoj, I would keep it in the fridge and it can last for several months – just keep an eye on it and periodically check for any mold.
Manoj Nanabhau Patil says
This is awesome recipe I found so useful. Thanks for sharing this.
Amy Rice says
A dear friend of mine was just diagnosed with breast cancer and is starting chemo soon. I am making her a batch of this to help ease her nausea from the treatments and give her a treat that also helps fight cancer.
So glad I found this recipe.
Kimberly @ The Daring Gourmet says
Hi Amy, that’s a really kind gesture. If I can make a recommendation though, I would talk with the doctor to make sure it’s okay for her to eat sugar while she’s undergoing treatment.
Janine says
I received a large amount of fresh ginger in my organic box and looked for a way I could preserve it. After researching a number of candied ginger recipes, I thought your’s seemed the easiest. It WAS! I am so pleased with the result of the ginger and the simple syrup. I can’t wait to start using it. Thank you for sharing it.
Kimberly @ The Daring Gourmet says
Wonderful, Janine, thanks so much!
Maggie says
Hi, How do you tell the difference between fresh young ginger and older ginger. Is it in the size of the pieces? So glad I found your recipe.
Kimberly @ The Daring Gourmet says
Hi Maggie, yes, generally the larger it is the older it is. Also, when you cut into it if it’s really stringy that’s the surest sign that it’s old and tough.