Candied Ginger (Printer-friendly)
Create sweet and spicy candied ginger for snacking, baking, or gifting with this simple homemade method.
# What You'll Need:
→ Ginger Preparation
01 - 10 ounces fresh ginger root, peeled
→ Sugar Syrup
02 - 2 ½ cups water
03 - 2 cups granulated sugar
→ Coating
04 - ½ cup granulated sugar for dredging
# How To Make It:
01 - Slice the peeled ginger into thin, even rounds about ⅛-inch thick.
02 - In a medium saucepan, combine the sliced ginger and water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, until the ginger is tender.
03 - Drain the ginger, reserving ¼ cup of the cooking liquid.
04 - Return the ginger to the saucepan with the reserved cooking liquid and 2 cups sugar. Bring to a gentle boil, stirring frequently. Simmer uncovered over medium heat until the syrup thickens and almost evaporates, about 20–25 minutes, and the ginger becomes translucent.
05 - Using tongs or a slotted spoon, transfer the ginger pieces to a wire rack set over parchment paper. Let cool for 10–15 minutes.
06 - While still tacky, toss the ginger slices in the remaining ½ cup sugar to coat. Shake off excess sugar.
07 - Allow to dry completely at room temperature for at least 1 hour before storing in an airtight container for up to 2 months.
# Expert Tips:
01 -
- Once you taste the homemade version, store bought will never compare
- The leftover syrup might just become your new secret ingredient in tea and cocktails
- These make gifts that people actually get excited about receiving
02 -
- The ginger will still feel slightly sticky even after drying, which is completely normal and actually how it should be
- Do not rush the syrup reduction step or the ginger will not become properly translucent and will not keep as long
03 -
- A sharp knife is absolutely essential for getting those thin, even slices that cook uniformly
- Work in batches when tossing with sugar to prevent the pieces from sticking together in clumps