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
Michael says
I made this and tasted great when I used it right away, but just as a PSA this definitely did Not keep for months, perhaps I did something wrong that I’m unaware of but I followed the recipe closely as I could and after I opened both of my containers (pretty airtight containers too) that held the ginger after two weeks both were completely covered with mold. Dunno why
Timothy Dobson says
mold will be from moisture content. Not dry enough before placement in jar. Dehydrate is advised to avoid this while storage in jar.
Marge says
A New England treat I get every year in Maine: Ginger ice cream. Cook peeled sliced ginger with the milk or cream. Strain then follow favorite recipe for plain ice cream. Near end of freezing cycle in electric ice cream maker, add finely chopped crystallize ginger. Since I’ve only found this treat in Maine, I now make my own.
JC says
Thanks for the recipe, I was lazy so I improvised it. Boil half cup ginger slices + half cup brown sugar + 1 cup water till around 3 tablespoons of thick syrup left on medium heat. Dry the ginger pieces for around 4 hours. Coat with powdered brown sugar and dry the ginger again overnight. I live in a humid country so I dried them overnight in my bedroom with my AC on. I kept the ginger syrup for my tea, it was delicous.
Helena says
I have made a few batches and it all turned out great. I made one batch with cubed ginger and put extra water and let it cook for an hour on simmer. Turned out excellent. Thank you for such an awesome recipe
Heidi Hamilton says
I love candied ginger and it does help with stomach issues. I also make sure my dogs get a piece every day think so but both my dog and grand dog love it
I have one question, my daughter just bought me some ginger but it is too soft. I like it thin and crisps. Is there anything I can do to firm it up?
Kimberly @ The Daring Gourmet says
Hi Heidi, the soft ginger should become crisp as well when it’s thinly sliced and once the sugar syrup dries.
Colorado Mom says
I am going to try this recipe with alternative sugar. I love crystallized ginger and I buy it at Sprouts for around $6 per pound and I feel it is too sugary for me.
I’ll post how it turns out with the alternative sugar.
Crystal says
This recipe turned out perfectly..i will definitely make it again thanks
The Mango Hub says
Great article and some cool advice from some great influences. Thank you so much for sharing.
Heidi Summers says
I found this recipe when I was searching for natural remedies to help with motion sickness, due to riding a roller coaster! LOL! I just finished making my first batch, and I can’t stop eating them! I am really excited to have something I can take with me to Cedar Point, in case I get an upset stomach. Thank you so much!!!
Kimberly @ The Daring Gourmet says
Awesome, Heidi, good luck and I hope it helps!
Jackie Heimann says
Jackie. Port Elizabeth RSA
Going to do this today. Been making biscotti and the ginger I buy is so expensive this will make all the difference. Made once before about thirty years ago but it was chunks and it took forever to cook, think the slicing will make it much easier and quicker.
Monica says
Hi Kimberly,
I found your recipe while searching for a ginger cookie recipe. It called for crystallized ginger. I didn’t have a pound, only a half pound of fresh ginger root. I followed your recipe but only used 1 cup of sugar in half a cup of water for second boil. It turned out great. I didn’t have much liquid left after draining the ginger. I’m wondering if I make it again with the full pound of ginger if I should use 1 cup of water with the 2 cups of sugar. Is there a reason you use such a small amount of water with the sugar? In your picture it looked like you had a lot more than a half coup of liquid after your second boil? Was that a larger batch?
Thanks for posting this recipe, it tastes great! I used to buy bags of crystallized ginger from Penzeys spices in Michigan, but it was expensive. I moved out of state and hated to pay for shipping also. This recipe is just as good or better. I can’t wait to make my cookies.
Dahliani Surya says
Thank you for the recipe you gave. I have tried this recipe, even though there have been a few incidents, because after I boiled the ginger, there was very little ginger water left. I had to boil the ginger again for 5 minutes to get extra water. Sharing a little story, maybe because I live in Indonesia (a tropical country), then I don’t need to take long to dry ginger. And the ginger syrup I produce is darker, whereas the amount of sugar I use is less than the recipe, because I’m afraid of being too sweet. The reason could be because of the ginger and sugar that I use in Indonesia. But most importantly, I’m happy because the results are so delicious, even though this is my first try.
Kimberly @ The Daring Gourmet says
I’m so glad you’re happy with the results, Dahliani, thanks for the feedback!
Ray says
Awesome recipe. For my own twist I ate a tea bag to the ginger and syrup while it’s cooking for a little flavor
Old Salty Skipper says
The secret to drying the ginger is use a sillipat liner on a half sheet pan, be sure to separate the ginger pieces and put in the oven (oven is turned off) with the oven light on overnight (10-12 hours). Next morning the ginger will be a bit sticky and ready to toss in the sugar. Leaving the oven light on gives just enough warmth to adequately dry the ginger.
Sophia Chien says
Hi,
Thanks for this! I was looking for the candied ginger recipe and found this! I am so eagerly to try this! But i couldn’t find the amount of sugar i should put in the water for making ginger syrup. Could you please kindly advice me? Thanks!
Kimberly @ The Daring Gourmet says
Hi Sophia, scroll down to the very bottom of the blog post, past the step-by-step preparation pictures, and you’ll see the actual recipe box with the list of ingredients and instructions. It will give you the quantities for all of the ingredients.
Johnny says
Whole foods sells candied Australian ginger. It’s amazing. Not as hot. I’m looking for the Australian ginger to make this recipe.