Candied ginger, also called crystallized ginger, is one of those old fashioned treats that feels a little fancy and tastes wonderfully bold, yet it starts with just three ingredients and a pot on the stove. If you are craving a sweet treat that doubles as a healthy boost, this is your new best friend in the kitchen.
The idea is simple. Fresh ginger is boiled first to soften its raw bite, then simmered in sugar until it turns tender and glossy, and finally rolled in sugar so every piece stays separate and sparkly.
The result is chewy, spicy, and slightly sweet all at once. That combination is exactly why a small jar of it disappears so quickly during the holidays.
Ginger itself is the reason many home cooks keep candied ginger on hand. The source article notes that ginger contains gingerol, a compound it describes as having antioxidant properties and possible benefits related to inflammation, indigestion, nausea, and brain function.
Candied ginger is still a candy rather than a medicine, so it is a small pleasure, but it is a genuinely pleasant way to enjoy ginger in a portable form.
There is a bonus waiting in the pot as well. Because the ginger simmers in sugar and water, you end up with a fragrant ginger simple syrup. The recipe calls for draining that syrup into a bowl and saving it.
It can go into hot water for a warming drink, into tea, into cocktails, and into sauces or marinades. Nothing goes to waste.
A finished batch also makes a thoughtful gift. Packed into a small jar, homemade candied ginger works as a holiday food gift that looks like you spent far more time on it than you actually did.
Here is a quick overview of the recipe before we get into the details.
Detail
Information
Method
Stovetop
Prep time
15 minutes
Cook time
About 1 hour 10 minutes
Cooling time
30 minutes
Total time
About 1 hour 55 minutes, plus optional overnight drying
Servings
10
Key ingredients
Fresh ginger, reserved water, granulated sugar
Nutrition information from the source, based on 10 servings, breaks down like this.
Nutrient
Amount per serving
Calories
196 kcal
Carbohydrates
48 g
Sugar
41 g
Fiber
1 g
Protein
1 g
Fat
0.5 g
Saturated fat
0.1 g
Sodium
9 mg
Notice how much of that total is sugar. Candied ginger is a concentrated sweet, so a little goes a long way, and the source recommends enjoying it in moderation.
The ingredient list is short. You need fresh ginger, the water reserved from boiling the ginger, and granulated sugar. That is all, plus extra sugar for the final coating.
Fresh ginger is the star, and the type you choose matters more than you might expect. The recipe prefers young ginger, which is tender and milder in flavor.
Mature ginger is more fibrous and carries a much sharper bite, and it can make the finished candy tougher to chew.
Large pieces of young ginger are most likely to show up at Asian markets, so that is the place to look if your usual grocery store only carries the older, thicker skinned roots.
Reserved water may sound like an unusual ingredient, but it is simply the liquid left in the pot after the first boil. Instead of pouring it down the drain, you keep it and use it again to simmer the ginger with the sugar.
That first boil is what tames the raw heat of the ginger, and the water picks up plenty of flavor along the way.
Granulated sugar does the sweetening and helps the candy keep. Any granulated sugar will work, but the color of your finished candy depends on which one you choose. White sugar gives a light, bright color and that classic snowy coating.
Less processed sugars, such as coconut sugar or turbinado, will darken the ginger slightly, which is a lovely look if you want a more rustic jar of candy. It is up to you.
Set aside a small bowl of extra sugar before you begin. You will need it for the coating step, and having it ready makes the whole process flow more smoothly.
How To Make Candied Ginger
Making candied ginger is mostly a matter of patience. The hands on work is quick, and then the stove does the rest of the job for you.
Peel the ginger. Use the edge of a spoon to scrape the skin away. A spoon follows the knobby shape of the root better than a peeler does, and it removes less of the good flesh underneath.
Slice the ginger. Use a mandoline or a sharp knife to cut the ginger 1/8 inch thick. You can slice it into rounds or wider pieces, and it is up to you which shape you prefer. Keep in mind that the slices will reduce in size during boiling.
Boil the ginger. Bring a large pot of water to a boil over medium heat, add the sliced ginger, and boil it for 30 minutes with the lid on. Then drain it in a colander set over a bowl, and reserve the water.
Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and 2 cups of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender.
Drain and cool. Drain the ginger again in a colander over a bowl so you can save the ginger simple syrup for later. Then lay the pieces in a single flat layer on a cooling rack set over a baking sheet lined with parchment. Let them cool for 30 minutes.
Toss in sugar. While the slices are still sticky, toss them in a bowl with extra sugar for a final coating. This step is optional, but it is recommended because the coating keeps the pieces from clumping together.
Dry and store. Lay the coated ginger flat on a baking sheet lined with parchment and let it dry completely. The recipe notes a preference for letting it dry overnight. Once it is dry, store it in a sealed container.
If your simple syrup is evaporating more quickly than expected, you may be simmering too hot. Lower the heat and add a little more water to keep the ginger tender.
Timing is easy to plan around. Expect about 15 minutes of prep, roughly 1 hour 10 minutes of cook time, and 30 minutes of cooling, which adds up to about 1 hour 55 minutes from start to finish. That total does not include the overnight drying, since that happens on its own while you sleep.
Do not forget the syrup. After the second drain, you will have a golden, spicy ginger simple syrup in the bowl.
Keep it in a jar in the refrigerator and use it in hot water for a soothing ginger drink, in tea, in cocktails, or in sauces and marinades. It is one of those byproducts that quickly becomes the reason you make the recipe again.
One last note on the sugar coating. You can skip it entirely if you prefer a softer, stickier candy, but the coated version is easier to handle, easier to pack, and looks lovely in a gift jar.
Ways To Use Candied Ginger
Once you have a jar on hand, you will find plenty of ways to use it. Here are the favorites from the source article.
Granola bars and energy balls. Candied ginger has a consistency similar to dates, which makes it a natural fit for chewy, no bake snacks. Chop it fine so it distributes evenly through the mix.
Sauces and jams. Chopped pieces stirred into a sauce or a jam add a warm spiced ginger note. Cranberry sauce and chia seed jam are two good places to start.
Salads. Finely chopped candied ginger mixed into a salad adds texture and a gentle hint of ginger. It works especially well in salads with an Asian flair.
Straight from the jar. This is the simplest option of all. One or two pieces make a satisfying sweet treat on their own.
Drinks and marinades. The reserved ginger syrup stirred into hot water, tea, or a cocktail brings the same warm flavor, and it works beautifully in sauces and marinades too.
For another take on the same idea, this homemade candied ginger recipe is a useful comparison point if you want to see how other cooks handle the sugar coating.
Storage Tips
Candied ginger stores well, and how you store it depends on whether you coated it in sugar.
With the sugar coating: keep it in an airtight container in a cool, dark place. It stays good for up to 3 months.
Without the sugar coating: plain candied ginger is best kept in an airtight container in the refrigerator or the freezer, where it also keeps for up to 3 months.
A small jar works better than a large one, since you will open and close it often, and a label with the date helps you keep track of how long it has been sitting. If your kitchen runs warm or humid, the refrigerator is the safer choice no matter which version you made.
What is the best type of ginger to use for candied ginger?
Young ginger is the best choice for making tender candied ginger. It has thin, pale skin, a mild flavor, and is fiber-free, resulting in a soft, chewy texture. Mature ginger, with its thick skin and fibrous texture, will produce a much chewier and potentially stringy candy. You can find young ginger at Asian grocery stores.
How do you store homemade candied ginger and how long does it last?
Sugar-coated candied ginger is shelf-stable and should be stored in an airtight container in a cool, dark place for up to three months. Plain, uncoated candied ginger should be kept in the refrigerator or freezer in an airtight container for up to three months. Ensure the ginger is completely dry before storing to prevent clumping or mold.
What can you do with the leftover ginger simple syrup from making candied ginger?
The leftover ginger simple syrup is a versatile byproduct that can be used in many ways. You can add it to hot water for a soothing ginger drink or use it to sweeten teas, cocktails like a Moscow Mule, or sparkling water for homemade ginger ale. It also works well as a glaze for roasted vegetables, meats, or drizzled over pancakes and ice cream.
Can you freeze candied ginger for longer storage?
Yes, you can freeze candied ginger to extend its shelf life. Store it in an airtight container or a freezer-safe bag, and it will maintain its quality for up to a year. This is an excellent option for preserving a large batch or keeping it on hand for future baking projects and recipes.
Candied Ginger (Crystallized Ginger) Candied ginger, also called crystallized ginger, is one of those old fashioned treats that feels a little fancy and tastes wonderfully bold, yet it starts with just three ingredients and a pot on the stove. If you are craving a sweet treat that doubles as a healthy boost, this is your new best friend in the kitchen.
Total Time:115 min
Yield:10 1x
Ingredients
Scale
Candied Ginger 1 pound fresh ginger, preferably young ginger 2 cups reserved water, from boiling ginger 2 cups granulated sugar
Instructions
1-Peel the ginger using the edge of: Peel the ginger using the edge of a spoon. 2-Slice the ginger: Slice the ginger. Use a mandoline or sharp knife to slice the ginger ⅛-inch thick. You can slice the ginger into rounds or wider pieces, it’s up to you. Note: the ginger slices will reduce in size from boiling. 3-Boil the ginger: Boil the ginger. Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water. 4-Simmer with sugar: Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and two cups of sugar. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. Note: if your simple syrup is evaporating more quickly, you might be simmering too hot. You can always add a little bit more water. 5-Drain and cool: Drain and cool. Drain the ginger again in a colander over a bowl to save the ginger simple syrup for future use (see note below). Then, lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes. 6-Toss in sugar: Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating. 7-Dry and store: Dry and store. Lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let them dry overnight). Then store in a sealed container.
Notes
Additional time: follow the resting and cooling steps (30 min).
