Homemade Candied Ginger is a sweet, spicy, and delightfully chewy treat that transforms fresh ginger root into a versatile ingredient perfect for snacking, baking, gifting, and cooking. Also known as crystallized ginger, this old-fashioned confection is made by slowly simmering slices of fresh ginger until tender, then coating them in sparkling sugar for a sweet finish that balances the root’s natural warmth and spice.
Making candied ginger at home is surprisingly simple and yields a fresher, more flavorful result than many store-bought versions. The process not only softens the ginger’s sharp bite but also creates a chewy texture that makes it irresistible. Whether you enjoy it straight from the container, stir it into baked goods, or use it as a garnish for desserts and beverages, this homemade candied ginger recipe is one you will find yourself making again and again.
The best part is that nothing goes to waste. The flavorful ginger syrup created during cooking can be saved and used in tea, cocktails, lemonade, sparkling water, and even homemade salad dressings.
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Yield
About 1 pound
4 cups peeled and thinly sliced fresh ginger root
5 cups water
4 cups granulated sugar
Prepare the Ginger
Lightly coat a wire cooling rack with nonstick cooking spray and place it over a parchment-lined baking sheet. This setup allows the excess syrup to drip away while the ginger cools and dries.
Peel the fresh ginger root and slice it into approximately ⅛-inch-thick rounds. A mandoline slicer works especially well for creating uniform slices, but a sharp knife can also be used. Consistent slices help ensure even cooking and a more uniform texture.
Simmer the Ginger
Place the sliced ginger into a large saucepan and pour in the water. Bring the mixture to a gentle boil over medium-high heat.
Once boiling, cover the saucepan and reduce the heat slightly. Allow the ginger to simmer for about 35 minutes, or until the slices become fork-tender. This step softens the ginger while mellowing some of its intense heat, creating the perfect balance of sweetness and spice.
Drain the ginger through a colander, reserving ¼ cup of the cooking liquid. The reserved liquid will help create the sugar syrup used in the next step.
Cook the Ginger in Sugar Syrup
Measure the cooked ginger and an equal weight of granulated sugar. Using equal amounts of ginger and sugar ensures the ideal texture and flavor.
Return the ginger slices to the saucepan along with the reserved cooking liquid. Add the sugar and stir until everything is evenly combined.
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sticking and ensure the sugar dissolves completely.
Continue cooking and stirring as the syrup thickens. Over time, the liquid will gradually evaporate and the sugar will begin to crystallize around the ginger slices. This process usually takes about 20 minutes. The ginger will become glossy and coated in a thick syrup before developing its characteristic sugary coating.
Dry the Candied Ginger
Using a slotted spoon or tongs, carefully transfer the hot ginger slices to the prepared cooling rack. Spread the slices apart to prevent them from sticking together.
Allow the candied ginger to cool completely at room temperature. As it cools, the sugar coating will dry and harden slightly while the ginger remains tender and chewy on the inside.
Once fully cooled, transfer the candied ginger to an airtight container.
Ways to Use Candied Ginger
One of the reasons homemade candied ginger is so popular is its versatility. It can be enjoyed in countless ways throughout the year.
Chop it finely and add it to cookies, muffins, scones, quick breads, and cakes for a burst of sweet ginger flavor.
Mix it into homemade granola, trail mix, or oatmeal.
Use it as a topping for ice cream, yogurt, cheesecake, or pudding.
Add small pieces to fruit salads for a sweet and spicy contrast.
Enjoy it as a standalone snack when you want something sweet with a little kick.
It is also a popular addition to holiday baking recipes such as gingerbread, fruitcake, and spice cookies.
Storing Homemade Candied Ginger
Store candied ginger in an airtight container at room temperature for several weeks. Keep it in a cool, dry place away from direct sunlight.
For longer storage, candied ginger can be refrigerated, although it is best enjoyed at room temperature when its texture is soft and chewy.
For a more sparkling appearance, toss the cooled ginger slices in additional granulated sugar before storing.
The leftover ginger syrup is packed with flavor and should not be discarded. Use it to sweeten tea, coffee, lemonade, cocktails, mocktails, or sparkling water.
For a stronger ginger flavor, reduce the simmering time slightly. For a milder flavor, simmer the ginger a bit longer before adding the sugar.
Fresh, firm ginger root will produce the best texture and flavor.
Candied ginger makes a beautiful homemade gift when packaged in decorative jars or cellophane bags tied with ribbon.
This homemade candied ginger recipe is easy to make with just three simple ingredients.
It has a bold, authentic ginger flavor that is both sweet and spicy.
It stores well and makes a wonderful homemade gift.
It is incredibly versatile and can be used in everything from cookies and cakes to trail mixes and granola.
The leftover ginger syrup is an added bonus that can be used in a variety of drinks and recipes.
Frequently Asked Questions
What is the difference between candied ginger and crystallized ginger?
The terms are often used interchangeably. Both refer to ginger that has been cooked in sugar syrup and coated in sugar. Some people use “crystallized ginger” to describe ginger with a heavier sugar coating.
Can I use candied ginger in baking?
Yes. Candied ginger is commonly used in cookies, cakes, muffins, scones, fruitcakes, and quick breads. It adds sweetness, texture, and a concentrated ginger flavor.
How long does homemade candied ginger last?
When stored properly in an airtight container, homemade candied ginger can last several weeks at room temperature and even longer when refrigerated.
Can I freeze candied ginger?
Yes. Candied ginger freezes well and can be stored in a freezer-safe container for several months.
