Save Create your own candied ginger at home with just three simple ingredients. Fresh ginger root is simmered until tender, then cooked in sugar syrup until translucent and coated in sparkling crystals. The process takes about 90 minutes, most of which is hands-off simmering time.
The result is chewy, sweet slices with ginger's signature warming kick. Enjoy them straight from the jar, chop into baked goods like cookies and scones, or package beautifully for homemade gifts. The leftover ginger-infused syrup adds instant flavor to tea, cocktails, or dessert sauces.
Store your finished candied ginger in an airtight container for up to two months. Young ginger delivers extra spice, while mature roots offer milder heat. Either way, you'll have a versatile pantry staple that elevates everything from morning granola to after-dinner sweets.
The first time I made candied ginger, my entire tiny apartment smelled like warmth and spice for days. I had no idea how something so simple could transform a humble root into these jewel-like, glistening pieces. Now I keep a jar on my counter always, for snacking or baking emergencies.
My grandmother always kept candied ginger in her pantry, tucked behind the flour and sugar. She would sneak me a piece when I had a stomachache or just because. Making it myself felt like unlocking a family secret.
Ingredients
- Fresh ginger root: Look for pieces with smooth skin and avoid any that look shriveled or dry
- Water: Filtered water works best since you are tasting this directly
- Granulated sugar: Regular white sugar creates the perfect crystalline coating
Instructions
- Slice the ginger:
- Cut peeled ginger into thin, even rounds about 3 mm or 1/8 inch thick. A sharp knife makes all the difference here.
- Simmer until tender:
- Combine ginger and water in a saucepan. Boil, then reduce heat and simmer for 35 to 40 minutes until tender.
- Drain and reserve liquid:
- Drain the ginger but save 60 ml or 1/4 cup of the cooking water.
- Candy the ginger:
- Return ginger to the pan with reserved liquid and 400 g or 2 cups sugar. Simmer until syrup thickens and almost evaporates, about 20 to 25 minutes.
- Coat with sugar:
- Transfer tacky ginger to a wire rack. Cool for 10 to 15 minutes, then toss in the remaining 100 g or 1/2 cup sugar.
Save Last Christmas I packaged small bags of candied ginger for everyone on my list. My brother called to say he ate his entire bag in one sitting while watching movies.
Choosing Your Ginger
Young ginger has thinner skin and a milder flavor that needs less peeling. Mature ginger packs more heat but requires a bit more patience to prepare well.
Using the Leftover Syrup
That spiced ginger syrup deserves its own special place in your refrigerator. It sweetens tea with a kick, elevates simple cocktails, and makes the most incredible glaze for roasted carrots or salmon.
Storage and Gifting
Properly dried candied ginger keeps for months at room temperature in an airtight container. Pack it in pretty jars with handwritten labels for an impressive homemade gift.
- Aim for pieces that are dry to the touch but still slightly chewy inside
- Add a piece of vanilla bean to the storage container for extra flavor
- Keep it away from humidity or the sugar coating will soften
Save Now you have something special in your pantry. Enjoy every spicy-sweet bite.
Recipe Questions & Answers
- → How do I know when the ginger is finished cooking?
-
The ginger is done when it becomes translucent and the syrup has thickened to the point where it almost completely evaporates. You should be able to see through the slices, and they'll feel tender when pierced with a fork.
- → Can I reuse the leftover ginger syrup?
-
Absolutely. The syrup is infused with ginger flavor and perfect for sweetening tea, stirring into cocktails, or drizzling over ice cream and fruit desserts. Store it in the refrigerator for up to one month.
- → What's the difference between young and mature ginger?
-
Young ginger has thinner skin, less fiber, and delivers a sharper, more intense spice. Mature ginger is thicker, fibrous, and provides milder heat. For candied ginger, either works beautifully—choose based on your spice preference.
- → Why do I need to boil the ginger twice?
-
The first boil tenderizes the ginger, removing some of its raw bitterness. The second boil in sugar syrup infuses sweetness throughout each slice while creating that characteristic chewy texture and translucent appearance.
- → How should I store the finished candied ginger?
-
Keep your candied ginger in an airtight container at room temperature for up to two months. If you live in a humid climate, you can refrigerate it to prevent the sugar coating from becoming sticky. Avoid stacking pieces before they're completely dry.
- → Can I use different sugars for coating?
-
Granulated white sugar creates the classic sparkling coating. For variation, try coarse sugar for extra crunch, or experiment with turbinado for deeper caramel notes. Just ensure the sugar is dry before coating the tacky ginger slices.
