Candied Ginger Recipe

Last Updated on March 27, 2025 by becky

A candied ginger recipe featuring fresh ginger root cooked in a sugar syrup, then tossed in crunchy granulated sugar. Learn how to make candied ginger (also called crystallized ginger, or candied stem ginger) to use as a garnish, in baking recipes, or just to enjoy for snacking.

Why Make This Candied Ginger Recipe?

I know some people aren’t huge fans of ginger, but I happen to love it. Not just fresh ginger, but the pickled stuff, too. (At a sushi restaurant, I eat the entire pile of pickled ginger accompanying my roll, then proceed to ask everyone else at the table if I can have theirs, too…) I love ginger tea and ginger biscuits and gingerbread hot chocolate. And I especially love candied ginger.

Sometimes called crystallized ginger or candied stem ginger, I love keeping a supply of this sweet, spicy sugared root in my kitchen cabinet for snacking, or to add a fiery kick to my homemade baked goods. While more often than not I’ll just pick up a bag at the supermarket, it’s also surprisingly simple to make at home. This is something I frst discovered a few years ago, when the supermarket picker misinterpreted the “1 piece” of fresh ginger I ordered for delivery as “1 kg” instead, and I found myself scrambling for a way to repurpose it.

Peeling and simmering fresh ginger softens its bite, while the granulated sugar coating balances the root’s spicy notes with just the right amount of sweetness. My homemade candied ginger also tastes fresher and more vibrant flavor than the store-bought kind. It does require a little bit of time and patience, but I swear it’s well worth the extra effort.

Crystallized Ginger Ingredients

To make this candied ginger recipe, you’ll need the following ingredients:

• Ginger Root – You’ll need 225 grams, or about 8 ounces of fresh ginger root, peeled and sliced into 1/8-inch thick slices. You’ll find fresh ginger root in the produce section at the supermarket. It’s often located near the garlic bulbs or the fresh herbs.
• Granulated Sugar – Granulated sugar gives the candied ginger its crunchy coating. While caster sugar works as a substitute in many recipes, I don’t recommend using it here. The larger grains of granulated sugar are key in producing the sweet, textured outer layer.

What is Ginger Root?

Ginger root is the underground stem of the ginger plant. It has a knobby, fibrous texture with a thin, tan skin and pale yellow flesh. Known for its spicy flavor, you’ll find ginger in both sweet and savory dishes from around the world. In fact, if you enjoy making savory Thai or Indian recipes as much as I do, you probably already have a couple of pieces of fresh ginger root in the fridge.

Ginger contains a natural compounds called gingerol, which contributes to its distinctive taste and potential health benefits, such as treating nausea and stomach upset. Fresh and ground ginger are both common cooking ingredients, while pickled ginger (the kind that comes with your sushi order!) offers a different texture and flavor element.

Chewy, sticky, and coated in sugar, candied ginger brings something totally different to the table. I love adding small pieces of chopped candied ginger in cake and cookie recipes, or as a garnish for puddings and parfaits. Read on to learn how to make candied ginger, as well as some of my favorite ways to use it!

How to Make Candied Ginger

To make candied ginger, start by peeling and slicing fresh ginger into 1/8-inch thick slices. Simmer the slices in water until tender, then drain, reserving some of the cooking liquid.

After draining, cook the ginger again, this time with granulated sugar and the reserved liquid. Keep cooking until most of the syrup evaporates. Drain again, arrange the pieces on a wire rack to cool until slightly sticky, then toss in granulated sugar and set aside to dry completely.

Including drying time, the entire process takes a day or so from start to finish.

Ways to Use Homemade Crystallized Ginger

Some of my favorite ways to use this homemade candied ginger include:

• As a garnish. Use it to garnish an orange and cranberry parfait, an Eton mess with cinnamon and pears, or dishes of chai dark chocolate pudding.
• In cookies. Mix finely chopped bits of candied ginger into ginger chai cookies, chocolate molassses cookies, chai oatmeal lace cookies, or chewy florentines.
• In cakes and puddings. Like mini christmas puddings or gingerbread loaf. It’s great in pumpkin whoopie pies, too!
• At breakfast. Blend candied ginger pieces into oatmeal or porridge, yogurt, smoothies, or homemade granola.
• In candymaking. Use candied ginger in chocolate chai truffles or carrot ginger gummy candy. You can also dip the pieces in tempered dark chocolate, as I’ve done here with this candied grapefruit peel.
• As a natural remedy. Candied ginger offers a natural remedy for combatting nausea, morning sickness, motion sickness, and upset stomachs.

Make-Ahead and Storage Suggestions

Store candied ginger in an airtight container at room temperature for up to one month.

Double check to make sure the candied ginger is completely dry before packaging it in an airtight container. If it still contains moisture, the ginger will mold quickly.

Other recipes you might enjoy:

Candied Orange Peel Recipe
Candied Grapefruit Peel with Dark Chocolate
Sugared Cranberries

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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