Candied Ginger Recipe
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A candied ginger recipe made by cooking fresh ginger root in a sugar syrup, then tossing the pieces in crunchy granulated sugar. Learn how to make candied ginger (also called crystallized ginger, or candied stem ginger) for garnishes, baking recipes, or to enjoy as a sweet snack.
Why Make This Candied Ginger Recipe?
I know some people aren’t huge fans of ginger, but I happen to love the stuff. Not just fresh ginger, but candied, pickled, dunked in dark chocolate, or turned into a syrup. If it’s ginger, send it my way. I love ginger tea and ginger biscuits and gingerbread hot chocolate. At a sushi restaurant, I’ve been known to eat the entire pile of pickled ginger accompanying my sushi roll, then proceed to ask everyone else at the table if I can have theirs, too.
Sometimes called crystallized ginger or candied stem ginger, I especially love keeping a supply of sweet, spicy candied ginger in my kitchen cabinet for snacking, or to add a fiery kick to my homemade baked goods or chocolate truffles. If I’m short on time I’ll pick up a bag at the supermarket, it’s also surprisingly simple to make candied ginger at home. (This is something I discovered by accident few years ago, when the person who picked my online grocery order misinterpreted the “1 piece” of fresh ginger I ordered for delivery as “1 kg” instead!) Homemade candied ginger also tastes fresher and spicier than the store-bought kind. It does require some time and patience, but is 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 (a piece measuring approximately 8 inches in length—see my photo below) 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 texture. While caster sugar works as a substitute in many of my recipes, I don’t recommend using it here. The larger grains of granulated sugar are key in producing the sugary coating.
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 Thai or Indian recipes as much as I do, you probably already have fresh ginger root in the fridge.
Fresh and ground ginger are both common cooking ingredients, but chewy, sugary candied ginger brings something totally different to the table. I love adding small pieces of chopped candied ginger to my cake and cookie recipes, rolling it into chocolate truffles, or using it as a garnish for dishes of pudding and mugs of ginger hot chocolate.
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 (it’s great for topping an orange and cranberry parfait, an Eton mess with cinnamon and pears, glasses of homemade ginger limeade, mugs of ginger hot chocolate, or dishes of chai dark chocolate pudding; in cookies (like my ginger chai cookies, chocolate molassses cookies, chai oatmeal lace cookies, or chewy florentines) or in other baked goods, like mini christmas puddings or gingerbread loaf. It’s great in pumpkin whoopie pies, too!
At breakfast, blend candied ginger pieces into oatmeal, porridge, yogurt, smoothies, or homemade granola, or stir it into carrot cake overnight oats. You can also use candied ginger in candymaking recipes, like white chocolate ginger truffles, chocolate chai truffles, or carrot ginger gummy candy. Or, dip the pieces in tempered dark chocolate, as I’ve done with this candied grapefruit peel.
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
Candied Lemon Peels
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!
Candied Ginger Recipe
- Total Time1 1/2 hours (+ cooling/drying time)
- Yield150 grams (about 1 1/3 cups) 1x
A candied ginger recipe featuring fresh ginger root cooked in a sugar syrup, then tossed in crunchy granulated sugar.
Ingredients
Nonstick spray, for preparing wire rack
225 grams ginger root, peeled and sliced into 1/8-inch thick slices (8 ounces; 1 1/2 cups sliced ginger)*
210 grams granulated sugar (1 cup), plus more for coating
Instructions
Line a large rimmed baking tray with parchment. Spray a wire cooling rack with nonstick spray and position it over the parchment. Set aside.
Add sliced ginger to a medium saucepan. Cover with water and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Pass through a fine mesh sieve to drain the ginger, reserving the water.
Return boiled ginger to the saucepan, along with the sugar and 240 milliliters (1 cup) of the reserved cooking water. Bring to a boil. Reduce heat to medium-low and simmer, topping up with additional ginger water as needed, for 35-40 minutes or until ginger feels tender and most of the liquid evaporates.
Pass through a fine mesh strainer to drain.**
Arrange ginger pieces on prepared wire rack. Cool 2 hours or until slightly sticky, but not wet.
Toss in additional granulated sugar.
Line a large tray with parchment. Arrange coated ginger slices on tray and allow to sit, uncovered, at room temperature for 6-8 hours, or overnight. Use a metal spatula to flip the ginger halfway through the drying time.
Store candied ginger in an airtight container at room temperature for up to 1 month.
Notes
*225 grams (8 ounces) of ginger root equals roughly an 8-inch long piece of fresh ginger root, or about 1 1/2 US cups of peeled and sliced ginger.
**You can discard the ginger syrup left in the pan, or save it for cocktails or for sweetening tea and coffee.
