Make sweet and spicy homemade candied ginger with three simple ingredients. This chewy crystallized ginger is perfect for snacking, baking, and gifting.
Sweet, spicy, and delightfully chewy, this Sweet and Spicy Homemade Candied Ginger Recipe transforms fresh ginger root into a versatile homemade treat. Each tender slice delivers a warming ginger kick balanced by a sparkling sugar coating.
Also known as crystallized ginger, candied ginger is delicious eaten on its own or chopped and added to cookies, cakes, muffins, scones, granola, and quick breads. It can also bring a lively burst of flavor to oatmeal, yogurt, ice cream, fruit salads, and holiday desserts.
Making candied ginger at home requires only three simple ingredients. The ginger is first simmered in water until fork-tender, which softens its fibrous texture and mellows some of its natural heat. It is then cooked with sugar and a small amount of reserved cooking liquid until the syrup thickens and begins to crystallize around the slices.
Uniformly slicing the ginger is especially important. Thin, evenly sized pieces cook at a similar rate and develop a more consistent chewy texture. A mandoline makes quick work of the slicing, but a sharp knife works well when used carefully.
Homemade candied ginger is also a thoughtful edible gift. Once completely cool and dry, package it in a decorative jar or food-safe gift bag. Whether you enjoy it as a snack, use it in seasonal baking, or add it to your favorite desserts, this colorful ginger candy brings a wonderful combination of sweetness, warmth, and spice.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: About 1 pound
Ingredients
4 cups fresh ginger root, peeled and thinly sliced
5 cups water
4 cups granulated sugar
Directions
Step 1: Prepare the Drying Area
Place a wire cooling rack over a parchment-lined baking sheet. Alternatively, line a large baking sheet directly with parchment paper. Set it aside while you prepare the ginger.
Step 2: Peel and Slice the Ginger
Peel the fresh ginger root and cut it into approximately 1/8-inch-thick rounds. A mandoline slicer can help produce uniform slices, but you can also use a sharp knife.
Try to keep the slices similar in thickness so they soften and candy evenly.
Step 3: Simmer the Ginger
Place the sliced ginger in a large saucepan and add the water. Bring the mixture to a gentle boil over medium-high heat.
Cover the saucepan, reduce the heat slightly, and simmer for about 35 minutes, or until the ginger slices are fork-tender. Thicker slices may need a few additional minutes.
Step 4: Drain the Ginger
Place a colander over a heatproof bowl and carefully drain the ginger. Reserve 1/4 cup of the cooking liquid for making the sugar syrup.
Allow the ginger to drain thoroughly before returning it to the saucepan.
Step 5: Add the Sugar
Return the drained ginger to the saucepan. Add the granulated sugar and the reserved 1/4 cup cooking liquid.
Stir gently until the ginger is evenly combined with the sugar and liquid.
Step 6: Cook the Ginger in the Sugar Syrup
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to help dissolve the sugar and prevent the ginger from sticking to the bottom of the pan.
Continue cooking and stirring for about 20 minutes. The syrup will gradually thicken as the liquid evaporates. The ginger slices will first look glossy and syrupy, and then the sugar will begin to crystallize around them.
Watch the mixture closely during the final few minutes because the texture can change quickly once most of the liquid has evaporated.
Step 7: Transfer the Candied Ginger
When the ginger is coated and the sugar has started to crystallize, remove the saucepan from the heat.
Using a slotted spoon or tongs, carefully transfer the hot ginger slices to the prepared cooling rack or parchment-lined baking sheet. Separate the slices so they do not cool in large clusters.
Step 8: Cool and Dry
Allow the candied ginger to cool completely at room temperature. As it cools, the exterior will become drier while the center remains tender and chewy.
For a more heavily crystallized appearance, toss the cooled ginger slices in additional granulated sugar before storing.
Step 9: Store the Candied Ginger
Once the ginger has completely cooled and the coating feels dry, transfer it to a clean, airtight container.
Keep the container in a cool, dry place away from heat, moisture, and direct sunlight.
Notes
Fresh, firm ginger root produces the best flavor and texture. Avoid ginger that feels soft, shriveled, or excessively dry.
A vegetable peeler or the edge of a spoon can be used to remove the thin skin from fresh ginger.
Uniform 1/8-inch slices cook more consistently than pieces of varying thickness. Use a mandoline carefully and always follow its safety instructions.
Simmering mellows the ginger’s sharpness. A slightly shorter simmer will leave the ginger firmer and more intense, while a slightly longer simmer will produce a softer, milder result.
The sugar mixture becomes very hot. Use caution when stirring and transferring the ginger, and avoid touching the syrup until it has cooled.
If usable syrup remains before the sugar crystallizes, carefully strain it into a clean, heat-safe container. It can be refrigerated and used to sweeten tea, coffee, lemonade, mocktails, sparkling water, or cocktails.
Chop candied ginger and add it to cookies, gingerbread, fruitcake, muffins, scones, cakes, granola, trail mix, or oatmeal.
Small pieces of candied ginger also make a flavorful topping for ice cream, cheesecake, pudding, yogurt, or fresh fruit.
For gift giving, allow the ginger to cool and dry completely before placing it in decorative jars or food-safe bags.
Store the finished ginger in an airtight container in a cool, dry place. Refrigeration can help protect its quality in warm or humid conditions. Discard it if you notice mold, an unusual odor, or other signs of spoilage.
