Easy Homemade Candied Ginger (Chewy & Spicy-Sweet!)
Imagine capturing the fiery, aromatic spice of fresh ginger and transforming it into a delightful, chewy, sugar-dusted treat. That, my friends, is the incredible magic of homemade candied ginger, a confection that’s equal parts spicy, sweet, and utterly addictive. This is, without a doubt, the easiest and most rewarding way to make this gourmet treat right in your own kitchen.
Here’s the thing about store-bought candied ginger: it can be expensive and sometimes disappointingly dry or overly sweet. I started making my own because I’m a huge ginger lover and wanted to control the final texture and spice level. This recipe isn’t about complicated candy-making; it’s a simple, meditative process of boiling and simmering that yields a spectacular result and a bonus jar of precious ginger-infused simple syrup.
I promise you, there is no greater feeling than having a jar of these beautiful, glistening gems on your counter. The tender, chewy bite followed by that signature warm ginger kick is a true delight for the senses. They are perfect for snacking, chopping into baked goods, or soothing an upset stomach.
Get ready to demystify the candying process and create a batch of stunning, professional-looking crystallized ginger that is leagues better than anything you can buy.
Why You’ll Be Making This Recipe Again and Again!
You are going to be so proud of these beautiful ginger gems. It’s a simple project with a truly gourmet payoff. Here’s why you have to try it:
- So Much Better Than Store-Bought: Homemade candied ginger is fresher, chewier, and has a much more vibrant, spicy flavor than most commercial versions. You also control the ingredients completely.
- Surprisingly Easy to Make: While it takes a little time, the process itself is incredibly simple and straightforward. It’s mostly hands-off simmering!
- Reduces Kitchen Waste: This recipe is a double-win! You get delicious candied ginger AND a jar of amazing ginger-infused simple syrup, a byproduct that’s perfect for drinks and desserts.
- Incredibly Versatile: Enjoy it as a spicy-sweet snack, chop it up for scones and cookies, use it to decorate cakes, or add it to your favorite tea for a soothing treat.
- Packed with Ginger’s Goodness: It’s a delicious way to enjoy the well-known digestive and anti-inflammatory benefits of ginger.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 1 hour 10 minutes |
| Cool Time | 30 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 10 servings |
| Calories | 196 kcal per serving |
| Course | Snack, Dessert |
| Cuisine | Global |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for These Ginger Gems
This recipe requires only three simple ingredients to create something truly special.
→ For the Candied Ginger
- 1 pound fresh ginger → If you can find it, young ginger is fantastic as it’s more tender and has a thinner skin. However, regular mature ginger works beautifully too.
- 2 cups granulated sugar → This is for creating the candying syrup. You’ll need extra for the final sugar coating as well.
- Water → For boiling and creating the simple syrup.
Let’s Get Candying! Your Step-by-Step Guide
Ready to fill your kitchen with the amazing aroma of ginger and sugar? This process is simple and satisfying. Let’s begin!
Part 1: Prep the Ginger
- Peel the Ginger: The easiest way to peel knobby ginger is with the edge of a small spoon! It scrapes the skin off perfectly without wasting any of the flesh.
- Slice the Ginger: For the best texture, slice the ginger as thinly and uniformly as possible—about ⅛-inch thick. A mandoline slicer is the perfect tool for this, but a very sharp knife and a steady hand will also work. You can slice them into rounds or wider, angled pieces.
Part 2: The First Boil (To Tame the Heat)
- Boil and Soften: Place the sliced ginger in a large pot and cover with water. Bring to a boil over medium heat, then cover the pot and let it boil for 30 minutes. This step softens the ginger and mellows its spicy bite.
- Drain and Reserve Water: Place a colander over a large bowl and drain the ginger. It’s crucial to save this ginger-infused water! We’ll use it in the next step.
Part 3: The Candying Simmer
- Create the Syrup: Add the boiled ginger back to the pot. Pour in 2 cups of the reserved ginger water and 2 cups of granulated sugar.
- Simmer to Candy: Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it simmer uncovered for 30 to 35 minutes, stirring occasionally. The ginger will become translucent and the syrup will thicken considerably.
- Drain and Save the Syrup: Once again, drain the ginger in a colander set over a bowl. The thick, golden liquid you’ve collected is a precious ginger simple syrup. Save it for later!
Part 4: Coat, Dry, and Store
- Cool Slightly: Spread the sticky ginger slices in a single layer on a cooling rack set over a parchment-lined baking sheet. Let them cool and get tacky for about 30 minutes.
- Toss in Sugar: While the slices are still sticky (but not wet), transfer them to a bowl with extra granulated sugar. Toss them gently until every piece is generously coated in sparkling sugar crystals.
- Dry Completely: Lay the sugar-coated ginger pieces back on a clean sheet of parchment paper in a single layer to dry completely. Letting them dry overnight is ideal for achieving the perfect chewy texture. Once dry, store them in a sealed container.
WiseRecipes’ Top Tips for Candied Ginger Mastery
These simple tricks will ensure your crystallized ginger turns out perfectly every time.
- A Spoon is Your Best Peeler. It sounds strange, but the curved edge of a regular teaspoon is the absolute best tool for peeling the thin, papery skin off fresh ginger without wasting any of the root.
- A Mandoline is a Game-Changer. For perfectly uniform, paper-thin slices, a mandoline slicer is invaluable. Consistent thickness ensures all the ginger pieces cook and candy at the same rate.
- Don’t Waste the Liquid Gold! The two byproducts of this recipe—the initial ginger water and the final ginger syrup—are treasures. The first is a potent ginger tea base, and the second is a sweet, spicy syrup perfect for cocktails, sodas, or drizzling over oatmeal.
- Timing the Sugar Toss is Key. You want to toss the ginger in sugar when it’s cooled enough to handle but still sticky. If it’s too wet, the sugar will dissolve. If it’s too dry, the sugar won’t stick. Tacky is the magic word.
- Be Patient with the Drying Stage. Letting the sugar-coated ginger dry fully, preferably overnight, is crucial. This step allows the sugary coating to harden slightly and gives the ginger its signature chewy, not-too-sticky texture.
Candied Ginger (Crystallized Ginger)
Ingredients
Equipment
Method
- Peel the ginger using the edge of a spoon. Use a mandoline or sharp knife to slice the ginger ⅛-inch thick.
- Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water.
- Add the ginger back to the pot along with 2 cups of the reserved water and 2 cups of sugar. Bring to a boil, then reduce the heat to a simmer.
- Simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender.
- Drain the ginger again in a colander over a bowl to save the ginger simple syrup. Lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes.
- While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating.
- Lay the ginger flat on a parchment-lined baking sheet to completely dry (overnight is best). Then store in a sealed container.
Notes
Keep It Fresh! Storing Your Crystallized Ginger
Properly dried and stored, your homemade candied ginger will last for weeks, ready for whenever you need a spicy-sweet fix.
- Room Temperature: Once the ginger is completely dry, store it in an airtight container (like a glass jar) at room temperature. A cool, dark pantry is a perfect spot. It will keep well for several weeks, if not months.
- Freezing: For even longer storage, you can freeze the candied ginger. Place it in a freezer-safe bag, pressing out as much air as possible. It will last for at least 6 months.
FAQs: Your Candied Ginger Questions, Answered!
Why is my candied ginger hard instead of chewy?
This usually happens if the ginger was simmered for too long or at too high a heat, causing too much moisture to evaporate and the sugar to reach a hard-crack stage. Keep the simmer very gentle, and if the syrup seems to be reducing too quickly, you can always add another splash of water.
Can I use less sugar in this recipe?
The sugar-to-water ratio is essential for the candying process. Sugar acts as a preservative and is what draws the moisture out of the ginger and replaces it, creating the “candied” effect. Reducing the sugar significantly will result in a ginger syrup with pieces of ginger in it, rather than properly crystallized ginger.
What is the difference between young and mature ginger?
Young ginger has a very thin, pinkish-tan skin that doesn’t even need peeling, and its flavor is milder and less fibrous. Mature ginger, which is what’s most common in grocery stores, has a tougher, thicker skin and a more pungent, spicy flavor. Both work for this recipe, but young ginger will yield a more tender result.
What are some creative uses for the leftover ginger syrup?
Oh, the possibilities are endless! Use it to sweeten hot or iced tea, make homemade ginger ale by mixing it with sparkling water, create amazing cocktails (like a Moscow Mule or a spicy margarita), drizzle it over vanilla ice cream, or use it to glaze roasted carrots.
Final Thoughts: Your Sweetest Pantry Staple
There is nothing quite like the satisfaction of turning a humble ginger root into a jar of sparkling, spicy-sweet gems. This homemade Candied Ginger is a delightful project that rewards you with a delicious treat and a versatile syrup. I hope you enjoy the simple, aromatic process of making it and find a hundred delicious ways to use it. Happy candying!
