Candied ginger, also known as crystallized ginger, is one of those old fashioned sweets that deserves a permanent spot in your kitchen. It takes just three ingredients and a little patience for the boiling, simmering, and cooling. What you get in return is candy that is chewy, spicy, and just sweet enough to curb a craving.
I keep a small jar of it next to my tea tin. When a friend stops by with a scratchy throat or a long afternoon ahead of them, I hand over a few pieces and watch that first skeptical bite turn into a smile.
Ginger offers more than flavor. The source recipe points out that ginger contains gingerol, a compound described as having properties that fight inflammation and act as an antioxidant, and it is often linked to comfort for issues such as indigestion, nausea, and brain function. Even so, candied ginger is still candy, so it is best enjoyed in moderation.
Because the process is simple and the results keep well, a homemade batch makes a thoughtful gift. Package the pieces in small bags or nestle them into a box of treats alongside candied orange peel. Around the holidays I make two batches, one for the kitchen jar and one to give away.
There is a bonus prize at the end of the pot. The ginger simple syrup left behind after simmering is far too good to pour down the drain. Sweeten hot tea with it, stir it into cocktails, or brush it over chicken and vegetables as a quick marinade.
Texture is what separates good homemade candied ginger from the store bought kind. The slices should bend slightly before they break, with a warm heat that lingers instead of burning. That balance of sugar and spice is why one piece so often leads to a second.
Serve the pieces with a cup of strong black tea, or set them out on a dessert board next to dark chocolate and dried fruit. The heat cuts through the sweetness and keeps the plate interesting.
The recipe makes 10 servings. Expect about 15 minutes of prep, 1 hour 10 minutes of cooking, and 30 minutes of cooling, which comes to roughly 1 hour 55 minutes from start to finish, not counting the drying time at the end.
The ingredient list is short, and that is the whole point.
1 pound fresh ginger, preferably young ginger
2 cups reserved water from boiling the ginger
2 cups granulated sugar, plus extra for the final coating
Ginger. Young ginger is the better choice when you can find it. It is tender and mild, while mature ginger is fibrous and much more intense. Large, plump pieces of young ginger are most likely to show up at Asian markets, so that is where I look first.
Reserved water. This is simply the liquid left in the pot after the first boil. You drain the ginger, keep that water, and use it again when the sugar goes in. Nothing is wasted, and the flavor stays deep and concentrated.
Sugar. Any granulated sugar will work, but the type you choose changes the look of the finished candy.
Sugar
Result
White granulated sugar
Light, bright color with a snowy coating
Coconut or turbinado sugar
Slightly darker pieces with a deeper caramel tone
Keep extra sugar on hand for the final toss. It is optional, but it is what gives the pieces that classic frosted look and keeps them from sticking together in the jar.
A note about quantity. One pound of ginger looks like a lot of slices going into the pot, but they shrink with each stage, and 10 servings is a realistic estimate once everything is dried and stored.
How To Make Candied Ginger
The method is straightforward, but a few small details make the difference between sticky clumps and glossy, tender pieces.
Peel the ginger using the edge of a spoon. The spoon scrapes the skin away cleanly without carving off the flesh underneath.
Slice the ginger 1/8 inch thick with a mandoline or a sharp knife. Rounds or wider pieces both work, so choose whatever shape you like. Keep in mind that the slices shrink noticeably during boiling.
Boil the ginger. Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil covered for 30 minutes, then drain in a colander over a bowl and reserve the water.
Simmer with sugar. Return the ginger to the pot with 2 cups of the reserved water and 2 cups of sugar. Bring it to a boil, then lower the heat to a simmer. Cook for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender.
Drain and cool. Drain the ginger once more in a colander over a bowl so you can save the ginger simple syrup. Lay the pieces in a single flat layer on a cooling rack set over a parchment lined baking sheet and let them cool for 30 minutes.
Toss in sugar. While the slices are still sticky, toss them in a bowl with extra sugar for a final coating. You can skip this step, but the coating is what keeps the pieces separate and gives them that frosted finish.
Dry and store. Lay the coated ginger flat on a parchment lined baking sheet to dry completely. Overnight is ideal. Once the pieces are dry to the touch, transfer them to a sealed container.
A few things are worth watching as you cook. If the simple syrup evaporates more quickly than expected, your simmer is probably too hot. Lower the heat and add a little more water to keep the ginger from scorching.
If you want a visual check, look for ginger that is slightly translucent and syrup that coats the pieces rather than pooling around them. That is your signal to drain.
Want to change the flavor? Add a vanilla bean, a cinnamon stick, or another warm spice to the pot during the sugar simmer. The ginger picks up the aroma and the syrup does too, which is a nice bonus.
Stage
Time
Boil the sliced ginger
30 minutes
Simmer with sugar
30 to 35 minutes
Cool on the rack
30 minutes
Dry completely
Overnight, ideally
Keep an eye on the syrup during the last ten minutes. The ginger should look glossy and tender, and the liquid should have mostly cooked away.
That is the entire process. From one pound of ginger you end up with a jar of candy and a jar of syrup, which feels like a very good trade.
Ways To Use Candied Ginger
Candied ginger is far more useful than a bowl of candy, and I have found that a single batch disappears in ways I did not expect.
Granola bars and energy balls. Its consistency is similar to dates, so it chops and blends into bars and bites beautifully.
Sauces and jams. Chopped fine, it adds a spiced ginger note to cranberry sauce or chia seed jam.
Salads. Finely chopped pieces bring texture and a hint of warmth, especially to salads with an Asian flair.
Straight from the jar. Honestly, this is how most of mine disappears.
Do not forget the syrup you saved during the drain. It carries the same warm ginger heat in liquid form. Stir a spoonful into hot tea, use it in cocktails, whisk it into a marinade, or add it to a sauce that needs a little sweetness and spice.
In summer I keep a jar of the syrup in the fridge and stir it into iced tea with lemon. In winter it goes into a marinade for pork or chicken before the pan hits the heat.
Chopping size matters more than you might think. Fine pieces disappear into a salad dressing or jam, while larger chunks hold their own in a granola bar and give you a burst of heat when you bite into them.
If you are gifting, cut the pieces to a consistent size so the bags look tidy, and tuck a small note about the syrup along with them.
One reminder worth repeating. Candied ginger is a sweet treat rather than a health supplement. A few pieces go a long way, and moderation keeps the experience pleasant.
Storage Tips
How you store candied ginger depends on whether it has the sugar coating.
Sugar coated pieces. Keep up to 3 months at room temperature in an airtight container in a cool, dark place.
Plain, unsugared pieces. Best kept in an airtight container in the refrigerator or freezer for up to 3 months.
Let the pieces dry completely before they go into the container. Any lingering moisture causes clumping and shortens shelf life. If the sugar coating softens over time, a fresh toss in granulated sugar brings it right back.
Label the container with the date so you can keep track. Three months sounds generous, but a good batch rarely lasts that long once the family finds the jar.
FAQs
How do you make candied ginger at home?
Peel and slice one pound of fresh ginger into 1/8-inch thick pieces. Boil the slices in water for 30 minutes, then drain and reserve the water. Simmer the ginger with 2 cups of the reserved water and 2 cups of granulated sugar for 30 to 35 minutes until the syrup evaporates and the ginger is tender. Drain, cool for 30 minutes, toss in extra sugar, and let dry overnight.
How should you store homemade candied ginger and how long does it last?
Sugar-coated candied ginger lasts up to 3 months at room temperature in an airtight container stored in a cool, dark place. Plain unsugared candied ginger is best kept in an airtight container in the refrigerator or freezer for up to 3 months. Humidity can dissolve the sugar coating, so proper sealing is essential.
What can you do with leftover ginger simple syrup?
The leftover ginger syrup is a versatile ingredient for sweetening and flavoring. Use it in cocktails like a Moscow Mule or Dark and Stormy, add it to sparkling water or lemonade, or glaze roasted carrots and sweet potatoes. Store the syrup in a sealed container in the refrigerator for up to two weeks.
Why is my candied ginger sticky and how can I prevent it?
Sticky candied ginger is usually caused by insufficient drying or humidity. After coating the ginger in sugar, let it dry completely on a parchment-lined baking sheet, ideally overnight, before storing. Always store it in an airtight container in a cool, dark place to keep the sugar coating from dissolving.
Candied Ginger (Crystallized Ginger) Candied ginger, also known as crystallized ginger, is one of those old fashioned sweets that deserves a permanent spot in your kitchen. It takes just three ingredients and a little patience for the boiling, simmering, and cooling.
Ingredients
Scale
1 pound fresh ginger, preferably young ginger 2 cups reserved water, from boiling ginger 2 cups granulated sugar, plus extra for final coating
Instructions
1-Peel the ginger using the edge of: Peel the ginger using the edge of a spoon. 2-Slice the ginger: Slice the ginger. Use a mandoline or sharp knife to slice the ginger ⅛-inch thick. You can slice the ginger into rounds or wider pieces, it’s up to you. Note: the ginger slices will reduce in size from boiling. 3-Boil the ginger: Boil the ginger. 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. 4-Simmer with sugar: Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and two cups of sugar. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. Note: if your simple syrup is evaporating more quickly, you might be simmering too hot. You can always add a little bit more water. 5-Drain and cool: Drain and cool. Drain the ginger again in a colander over a bowl to save the ginger simple syrup for future use (see note below). Then, lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes. 6-Toss in sugar: Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating. 7-Dry and store: Dry and store. Lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let them dry overnight). Then store in a sealed container.
