Candied Ginger Recipe
Candied ginger is fresh ginger that’s simmered in sugar syrup until tender, then coated in sugar. It’s spicy, sweet, chewy, and excellent for snacking, baking, or adding to tea.
Ingredients
- 250 g (about ½ lb) fresh ginger root
- 300 g (1½ cups) granulated sugar
- 360 ml (1½ cups) water
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ cup additional granulated sugar, for coating
Equipment
- Vegetable peeler or spoon
- Sharp knife or mandoline
- Medium saucepan
- Slotted spoon
- Wire rack or parchment-lined baking sheet
Method
1. Prepare the ginger
Choose firm, fresh ginger with smooth skin.
- Peel the ginger using a vegetable peeler or the edge of a spoon.
- Slice it into thin, even pieces, about 2–3 mm (⅛ inch) thick.
- For a more traditional, chewy candied ginger, cut it into thin strips instead.
Tip: Very young ginger is naturally less fibrous and produces a more tender result.
2. Boil the ginger
Put the sliced ginger in a saucepan and cover it with fresh water.
Bring to a boil, then reduce to a gentle simmer.
- Simmer for 20–30 minutes.
- Drain the ginger.
This step softens the ginger and removes some of its intense heat.
For milder ginger: Repeat the boiling process a second time with fresh water.
For stronger, spicier ginger: Boil it only once.
3. Make the sugar syrup
Return the drained ginger to the saucepan.
Add:
- 300 g sugar
- 360 ml water
- 1 tablespoon lemon juice
- ½ teaspoon salt
Stir gently until the sugar dissolves.
Bring the mixture to a gentle simmer. Don’t boil it aggressively, as the syrup can crystallize or caramelize too quickly.
4. Simmer until tender
Cook uncovered over low to medium-low heat for about 45–60 minutes.
Stir occasionally and gently.
The ginger should become:
- translucent
- tender when pierced with a fork
- surrounded by a thick, glossy syrup
If the syrup becomes extremely thick before the ginger is tender, add a small splash of water and continue cooking.
5. Drain
Place a wire rack over a baking sheet or line a tray with parchment paper.
Using a slotted spoon, remove the ginger pieces and allow excess syrup to drip back into the saucepan.
Arrange the pieces in a single layer without touching too much.
Don’t throw away the syrup! It has a wonderful ginger flavor and can be used in tea, cocktails, lemonade, desserts, or drizzled over pancakes.
6. Dry the ginger
Leave the ginger at room temperature for approximately 2–4 hours, turning the pieces occasionally.
For a drier, chewier texture, leave it uncovered for 8–12 hours.
You can also dry it in an oven at 90°C / 195°F for about 1–2 hours, checking frequently. You want it dry and chewy, not hard.
7. Coat with sugar
Put about ½ cup of granulated sugar in a bowl.
Toss the slightly sticky ginger pieces in the sugar until completely coated.
Return them to the rack and let them dry for another 1–2 hours.
Your candied ginger is now ready.
How to store it
Once completely cool and dry:
- Room temperature: about 1–2 weeks in an airtight container
- Refrigerator: several weeks
- Freezer: several months
Keep the pieces separated with parchment paper if they tend to stick together.
How to use candied ginger
You can:
- Eat it directly as a sweet-and-spicy snack.
- Chop it into gingerbread, cookies, muffins, and cakes.
- Add it to oatmeal or granola.
- Mix it into trail mix.
- Chop it over ice cream.
- Add a piece to hot tea.
- Use the leftover ginger syrup to sweeten drinks.
- Pair it with dark chocolate.
Key tips for the best result
Don’t rush the syrup stage. Low, gentle heat gives the ginger time to become tender without burning the sugar.
Slice evenly. Pieces of similar thickness will cook at the same rate.
Don’t over-dry it. Candied ginger should remain chewy and slightly soft in the center.
For very spicy ginger: Skip the second boiling and use thinner slices.
For very mild ginger: Boil twice, changing the water each time.
For extra-crystallized ginger: After coating, allow it to dry overnight. The sugar coating will become firmer and more pronounced.