Wanted to make your own candied ginger? It's a simple process that's a lot of fun! You'll enjoy this spicy candied ginger on its own as a snack, or as a great way to spice up your baked goods.
Looking for more homemade candy? You'll love these candied orange slices and this lemon and orange mixed peel.
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Why This Recipe Works
- Not much is wasted during the peeling process. Using a spoon to scrape off the papery skin reduces waste instead of using a veggie peeler. Use a sharp knife to shave off the skin in hard-to-reach places.
- The ginger is thinly sliced. This creates the best textured candy and helps it cook and dry faster. Use a mandoline or sharp knife to get it at least ⅛ inch thick.
- The candying step is foolproof. The candy is done simmering in the sugar syrup when it's translucent, the syrup has thickened, and it's at least 235°F (soft ball stage).
Ingredients
Curious what ingredients you need to make this candied ginger at home? Fortunately, you only need three simple ingredients!
- Ginger: Try to choose organic rhizomes that are young, as they will be less fibrous. Also try to get ones that are thicker rather than thin, nobbly ones, as they'll be much easier to peel.
- Sugar: Granulated white sugar is used in the syrup. You'll need a little extra for decoration as well.
- Water: Use filtered water for the best taste. You'll use this to blanch and also to make the syrup for candying.
How to Make
- Peel the ginger roots using a spoon to scrape off the papery skin. Use a sharp knife to cut off the skin in hard-to-reach places.
- Use a mandoline or sharp knife to slice the roots in ⅛-inch slices.
3. Repeat until all the ginger is sliced.
4. Blanch it in 5 cups of water and simmer for 30 minutes.
5. Drain, reserving all of the blanching liquid.
6. Pour ½ cup of the blanching liquid into the pot and stir in the 2 cups of sugar until it's dissolved. Add the blanched ginger and simmer for 35-40 minutes.
7. Let the ginger drain and cool on a wire rack for about 5 minutes, then roll it in extra granulated sugar before the coating on the candy hardens.
8. Let it cool completely, then enjoy as a snack or use in baking.
Recipe FAQs
Most people use these terms interchangeably, but technically there are differences. Candied ginger can be stored in sugar syrup (stem ginger in the UK), while crystallized ginger is rolled in sugar and is not served in syrup. Since more people use the term "candied ginger," that title was selected for this recipe even though it's technically crystallized.
Candied ginger tastes great as a snack or home remedy for colds and coughs and upset stomachs. It tastes especially great in baking, like cakes, scones, quick breads, and cookies.
½ cup of minced, candied ginger is equivalent to 4 tablespoons of fresh ginger or 1 teaspoon of dried ground ginger.
Yes, many studies have shown that ginger can effectively reduce nausea and soothe the stomach. Read more about its health benefits.
Store
Storage: Store this candy in an airtight container in a cool, dark place for up to 1 year.
Freezing: Freeze in an airtight container or plastic bag for up to 1 year.
Uses
You can enjoy this treat on its own as a snack or candy, but you can also use it in a variety of baked goods like cakes, quick breads, or scones. It makes a pretty decoration on top of frosted sheet cakes or cupcakes as well.
The reserved blanching liquid is very spicy, but tastes great when mixed with simple syrup and sparkling water to make homemade ginger ale. You can also add a splash of it to mocktails or brewed tea.
Expert Tips
- Be sure to slice it thinly (around ⅛ inch) for best results.
- For a sweeter, less fiery candy that's better for snacking, repeat the blanching step an extra time. For a punchy result that will taste best in baking, only blanch once.
- This will keep in a cool, dark place in an airtight container for up to 1 year. You can also freeze it in an airtight container for up to 1 year.
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Recipe
Candied Ginger Recipe
Ingredients
- 1 pound ginger roots, preferably younger, thicker roots
- 5 cups water
- 2 cups granulated sugar
Instructions
- Peel the ginger roots by using a spoon to scrape off the skin. Use a sharp knife to trim off hard-to-reach bits of skin when necessary. Slice in ⅛ inch slices using a mandoline or a sharp knife.
- Blanch to remove some of its fiery flavor by dumping the sliced ginger into a 3-quart saucepan and covering it with 5 cups of water. Bring to a boil, then simmer over medium-low heat for 30 minutes.
- Use a skimmer or sieve to drain the ginger, reserving all of the blanching liquid. You'll need ½ cup of this liquid for the next step, but the rest can be enjoyed in drinks such as homemade ginger ale or other recipes.
- Pour ½ cup of the reserved blanching liquid back into the pot and add the sugar. Stir over medium heat until dissolved, then add the blanched slices and cook for 35-40 minutes over medium-low heat. It will be transulcent, the syrup will thicken and almost crystallize, and it should be at least 235°F.
- Working quickly before the syrup hardens, use a skimmer to remove the ginger from the hot syrup and let it drain further on a wire rack set over a large cookie sheet. Try to separate the pieces so they don't stick together in large clumps, but be careful, as the mixture is very hot.
- Once it has cooled enough but is still tacky to the touch, about 3-5 minutes, immediately roll it in extra granulated sugar. Let the candy cool completely, then store in an airtight container for up to 1 year.
Notes
- Be sure to slice it thinly (around ⅛ inch) for best results.
- For a sweeter, less fiery candy that's better for snacking, repeat the blanching step an extra time. For a punchy result that will taste best in baking, only blanch once.
- This will keep in a cool, dark place in an airtight container for up to 1 year. You can also freeze it in an airtight container for up to 1 year.
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