Candied Ginger Recipe for Sweet Crystallized Ginger Recipe
This recipe guides you through making homemade candied ginger (crystallized ginger) using fresh young ginger. The process involves peeling, slicing, boiling, simmering in sugar syrup, and finally drying and coating the ginger slices in sugar. The result is tender, sweet, spicy ginger pieces perfect for snacking, baking, or adding to dishes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 2 cups of candied ginger slices
- Category: Snack
- Method: Stovetop
- Cuisine: International
Ingredients
Ingredients
- 1 pound fresh ginger (preferably young ginger)
- 2 cups reserved water (from boiling ginger)
- 2 cups granulated sugar, plus extra for final coating
Instructions
- Peel the ginger: Use the edge of a spoon to peel the fresh ginger root carefully, removing the skin while preserving as much ginger flesh as possible.
- Slice the ginger: Slice the peeled ginger into 1/8-inch thick pieces using a mandoline or a sharp knife. You can slice into rounds or wider pieces as preferred. Keep in mind the ginger will shrink during boiling.
- Boil the ginger: Bring a large pot of water to boil over medium heat. Add the sliced ginger and boil, covered, for 30 minutes. Drain the ginger over a colander placed on a bowl to reserve the water.
- Simmer with sugar: Return the ginger to the pot along with 2 cups of the reserved boiling water and 2 cups granulated sugar. Bring the mixture to a boil, reduce heat to low, and simmer for 30 to 35 minutes. Stir occasionally until most syrup evaporates and ginger becomes tender. If the syrup evaporates too quickly, reduce heat or add a bit more water.
- Drain and cool: Drain the ginger again over a colander placed on a bowl, saving the ginger syrup for future use if desired. Lay the ginger in a single layer on a cooling rack over a parchment-lined baking sheet. Let rest for 30 minutes to cool.
- Toss in sugar: While the ginger slices remain sticky, toss them in a bowl with extra granulated sugar for a final crystal coating.
- Dry and store: Spread the sugared ginger slices flat on a parchment-lined baking sheet to dry completely—preferably overnight. Once dried, store candied ginger in an airtight container for extended shelf life.
Notes
- Using young ginger results in a more tender and less fibrous candied ginger.
- Save the ginger simple syrup drained from the last step to use in teas, cocktails, or desserts.
- Adjust sugar and water amounts slightly to control sweetness and syrup consistency.
- Drying overnight ensures the ginger is no longer sticky and extends shelf life.
- Store in a sealed container at room temperature; candied ginger can last several weeks.
