Want something to satisfy your craving for something sweet and sour? For the best candied ginger recipe, make it at home! Making your own delicious crystallized ginger is easy and requires only a few basic ingredients. You can adjust the amount of sugar (use 1 cup of sugar, or substitute with 1 cup of brown sugar for a richer flavor) and the consistency of the ginger (use 1 cup of sliced ginger) when you make your own candied ginger.
Prep time: About 20 minutes to prepare ingredients before cooking.
Candies made from fresh ginger root, also known as candied ginger or crystallized ginger, are delicious. It goes through a transformation that renders it a sugary, chewy snack. The combination of the ginger’s heat and the sugar’s sweetness creates a flavor bomb. Candied ginger also makes a wonderful dessert or dessert topping, perfect for holidays and seasonal celebrations.
However, candied ginger has some health benefits in addition to its delicious flavor. The digestive, anti-inflammatory, and nausea-calming effects of ginger have made it quite popular.
Candied ginger is also very versatile—it pairs well with other spices like cinnamon, clove, and nutmeg in baked goods, adding warmth and festive flavor to your favorite recipes.
What You’ll Need to Make Candied Ginger at Home
It’s easy to make candied ginger at home with just a few staples:
Before you start to make candied ginger, it’s helpful to gather all the right tools and ingredients. Having everything ready will make the process smoother and more enjoyable. You’ll need a medium sized pot for boiling the ginger and making the sugar syrup, as well as a cooling rack or drying rack to help the ginger slices cool completely and dry out after candying. Parchment paper is great for lining your trays and preventing sticking, while a small bowl is handy for tossing the ginger in sugar or maple syrup.
For the ingredients, fresh ginger is essential for that intense ginger flavor and chewy texture. Sugar is the classic sweetener, but you can also experiment with maple syrup for a unique twist. Make sure you have a sharp knife or spoon for peeling the ginger, and a mandolin slicer if you want perfectly even slices. With these tools and ingredients on hand, you’ll be ready to make candied ginger that’s just as delicious as any store bought version.
Now that you have everything you need, we’ll go over how to dehydrate ginger and then make candied ginger from scratch:
First, use a spoon or a peeler to remove the skin from the ginger. Using this method, you can peel the ginger without wasting any of the edible flesh. You can make a delicate and fragrant tea by steeping the ginger skin in hot water; this works especially well with organic ginger.
Next, chop the ginger into manageable pieces. If you want the ginger to be a specific size after cooking, cut it a little bigger than it needs to be. You can cut it into cubes, coins, or even thin strips. Use a mandolin to cut the ginger into uniformly thin coins for uniformity and presentation.
Add enough water to completely cover the ginger pieces and put them in a large pot. Squeeze half a lemon into the pot and add the juice. Bring the mixture to a boil over medium heat, and skim off the foam with a slotted spoon as it appears.
After the ingredients have come to a boil, lower the heat to maintain a low simmer and cover the pot. Ginger needs about 30 minutes to become tender and translucent.
Strain the cooked ginger, but save the cooking liquid for later use. This ginger-infused liquid can be used to make a flavorful tea or as an ingredient in various other recipes. The leftover liquid is perfect for making ginger tea or ginger simple syrup, adding a warm and spicy touch to your beverages.
Add the sugar, vanilla extract (if using), and the rest of the lemon juice to the pot with the cooked ginger and stir to combine. For extra depth of flavor, you can also add a splash or two of the ginger cooking liquid you set aside.
Stir the mixture occasionally as it simmers for 35 to 45 minutes over low heat until most of the water has evaporated and a thick syrup forms. The ginger pieces should have a soft sweetness and a slight chewiness.
You can either leave the ginger in the syrup and use it to make simple candied ginger later, or you can crystallize it now.
You can dry the ginger in the air or toss it gently in sugar to speed up the crystallization process. When tossing, make sure to coat the ginger pieces evenly with sugar for best results. If you want the sugar to stick to the ginger rather than make it soggy, you should let the pieces dry for at least two hours. Ginger pieces should be dried on a rack for 1-2 hours after they are boiled and coated in sugar. Dry the ginger by spreading it out in a single layer on a parchment-lined baking sheet. You can let them dry in the air for an entire night or use a dehydrator or oven to speed up the process.
If you want to dry the tray in the air, set it up on a cooling rack and put it somewhere dry and low in humidity. Dry the ginger in an oven or dehydrator for four to five hours at about 150 degrees Fahrenheit (65 degrees Celsius). The ideal texture for ginger is almost dry but still tender and chewy.
If you’re looking to add a new dimension to your candied ginger, try using maple syrup as a sweetener. Maple syrup brings a rich, caramel-like flavor that pairs beautifully with the spicy kick of ginger, creating an intense ginger flavor with a hint of earthiness. To use maple syrup, simply substitute it for sugar in your recipe, using about the same amount.
Keep in mind that maple syrup is more robust than sugar, so you may want to adjust the quantity to suit your taste. The syrup will also give your candied ginger a slightly softer, chewier texture, which many people find delicious. This variation is perfect if you enjoy a more natural sweetness and want to experiment with different flavors in your homemade candied ginger. Whether you use sugar or maple syrup, you’ll end up with a treat that’s bursting with flavor and perfect for snacking or adding to your favorite desserts.
Now that you’ve successfully made candied ginger from scratch, you can put some away for later and enjoy the results. Here are some suggestions for how to best preserve and savor your crystallized ginger:
It’s up to you whether you want to keep your candied ginger in the syrup or in a separate container. Sugar-coated ginger can be kept for a long time in an airtight container in a cool, dark place, or stored in the fridge or refrigerator to extend its shelf life. Homemade candied ginger should be stored in a sealed container in the refrigerator for up to 2 months to maintain its freshness and flavor.
Making use of Candied Ginger: There are many applications for crystallized ginger due to its adaptability. You can eat it as is, enjoying eating it as a snack or dessert, mix it into granola bars, sprinkle it on top of pancakes or yogurt bowls, use it as a garnish for desserts and cocktails, and so on. Candied ginger is often added to trail mix for a flavorful snack. The potential is enormous.
Making candied ginger at home is easy, but a few simple tricks can help you get the best results every time. First, slice your ginger as evenly as possible—thin, uniform slices ensure that each piece cooks at the same rate and absorbs the sugar syrup evenly. Using a mandolin slicer can make this step quick and precise.
When boiling the ginger, keep the heat at medium to avoid making the slices too soft or mushy. You want the ginger to be tender but still have a bit of bite for that perfect chewy texture. After candying, it’s important to let the ginger cool completely and dry out thoroughly. Place the pieces on a cooling rack or drying rack, or line a tray with parchment paper to prevent sticking. If you’re in a hurry, you can use a low oven to speed up the drying process.
Once your candied ginger is completely dry, store it in an airtight container to keep it fresh and flavorful. These tips will help you make candied ginger that’s delicious on its own, or as a spicy-sweet addition to baked goods, cocktails, and more.
The ginger syrup has many potential applications. Lemonade, teas, cocktails, and ice cream, and desserts can all benefit from its addition. When added to hot water with lemon and sweetener, it makes a wonderful, soothing drink. It’s also a great addition to fruit salads.
The ginger’s sharpness is toned down, and its texture is smoothed out by the first round of cooking. The second phase of cooking produces the syrup and imparts the flavor of sweetness into the ginger.
You can use sugar substitutes instead of sugar in the conventional method of making crystallized ginger. You should expect some degree of variation in taste and texture.
It’s time to let your imagination run wild now that you know the secret to making perfect candied ginger. Spice up the syrup with some cinnamon, mint, or lemon zest for a tasty new twist. Dipped in tempered dark or milk chocolate, the crystallized ginger slices become a decadent treat.
And if you’re in the mood for some culinary exploration, candied ginger is a great ingredient to play around with. Granola bars, baked goods, stir-fries, salads, and cocktails benefit from its distinctive flavor. You can do just about anything with this tasty and adaptable ingredient. Enjoying candied ginger is also a great trick to beat the chill during cold winter months, making it a comforting solution when you need it most.
Candying your own ginger is a fun and satisfying project. You can make a tasty treat that’s bursting with flavor with just a few basic ingredients and a little bit of time. Homemade candied ginger will impress both your taste buds and your guests, whether you eat it as a snack on its own or add it to other dishes. Try this treat now.
Making candied ginger at home is an easy recipe that delivers a burst of intense ginger flavor and a sweet, spicy kick to any dish. With just a few simple tools and ingredients—like fresh ginger, sugar, and even maple syrup—you can create crystallized ginger that’s perfect for snacking, baking, or stirring into cocktails. By following the steps and tips in this recipe, you’ll be able to make candied ginger with a chewy texture and irresistible flavor, every time.
Whether you’re new to candying or a seasoned cook, this homemade treat is sure to become a favorite in your kitchen. Don’t forget to review the recipe and comment something about your experience—we love hearing how your batch of candied ginger turned out! Try making your own today and discover just how delicious and versatile crystallized ginger can be.
