Best Candied Ginger

Make these easy homemade Candied Ginger for your next cold and rainy winter, or any other season of the year.

They’re totally irresistible and made with only a few simple ingredients, you need to put homemade candied ginger the menu or as snacks.

What I love about this recipe is that it has so many lives because you can toss it into baked goods or snack on it straight or chop it up for cookies or cakes and honestly you can just hide it in a jar and keep it for yourself.

So if you have fresh ginger hanging around and no big plans today then this might be your sign and if you are ready to give it a try then trust me because your kitchen and your future self will thank you.

Kitchen Equipment Needed :

• Cutting board
• Sharp knife or vegetable peeler
• Medium saucepan
• Spoon or spatula
• Colander or strainer
• Baking sheet
• Parchment paper or a cooling rack
• Bowl for sugar coating

These are all basic tools most kitchens already have, which makes this recipe even more approachable.

Tips for Candied Ginger

– If you want a milder flavor, you can boil the ginger twice before adding sugar. Just drain and add fresh water each time. This removes even more spice.

– If you love strong ginger flavor, you can skip the second boil and keep that extra zing.

– Do not throw away the leftover ginger syrup. It is liquid gold. You can use it to sweeten tea, drizzle over pancakes, or mix into sparkling water for a homemade ginger soda. Store it in a jar in the fridge and use it within a week or two.

– For faster drying, you can place the sugared ginger on a rack and let air flow around it. Just be patient. Rushing this step can make the ginger sticky later. If you live in a humid place, drying overnight is usually best.

What to Eat with Candied Ginger ??

I love keeping candied ginger on hand because it’s so versatile and comforting. I often enjoy a few pieces with a cup of hot tea, especially after meals or on cooler days when I want something warming.

It’s also great served alongside fruit platters or added to homemade trail mixes like Banana Chips for a flavorful snack on busy days.

Ingredients :

• Fresh ginger root
• Granulated sugar
• Water

That is it. Just three simple ingredients. The magic comes from how you use them together.

Ingredient Notes :

Fresh ginger is best because it has more flavor and a better texture after cooking. Look for ginger that feels firm and smooth, not wrinkly or dried out.

Granulated white sugar works perfectly here because it melts evenly and coats the ginger well. Water helps soften the ginger and creates the syrup that turns everything glossy and sweet.

How to Make Candied Ginger :

Step 1

Kick things off by peel the ginger root using a spoon or a vegetable peeler. Peeling with a spoon is often easier and safer, especially if kids are helping. Once peeled, slice the ginger into thin pieces. Try to keep the slices about the same thickness so they cook evenly. Thin slices make softer, chewier candy, while thicker slices stay a little firmer.

Step 2

Next, place the sliced ginger into a saucepan and cover it with water. Bring it to a gentle boil and let it cook for about ten minutes. This step helps soften the ginger and removes some of the harsh bitterness. After boiling, carefully drain the ginger using a colander and set it aside.

Step 3

Now it is time for the sugar magic. Add the drained ginger back into the saucepan along with fresh water and sugar. Stir gently so the sugar begins to dissolve. Place the pan over medium heat and bring the mixture to a slow simmer.

Let it cook, stirring now and then, until the ginger looks slightly translucent and the liquid thickens into a syrup. This usually takes about thirty to forty minutes. The kitchen will start to smell warm, sweet, and spicy, which is always a good sign.

Step 4

Once complete once the syrup thickens and coats the ginger, remove the pan from the heat. Using a slotted spoon, lift the ginger pieces out and let the extra syrup drip back into the pan. Spread the ginger slices out on a baking sheet lined with parchment paper or place them on a cooling rack. Let them cool for a few minutes until they are warm but not hot.

Step 5

Finally, roll the ginger pieces in granulated sugar until they are fully coated. Spread them out again and let them dry for several hours or overnight. When they are no longer sticky to the touch, your candied ginger is ready to enjoy.

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