Candied ginger slices are an easy to make sweet snack or dessert garnish. Use candied ginger on top of cakes and cupcakes or chop them up into baked goods.
Despite its nutritional benefits, you can’t exactly eat raw ginger on its own. Well, you could, but there is a better way! Candied ginger or crystallized ginger is delicious to snack on just like candied lemons or orange peels.
There’s also nothing like fresh homemade candied ginger. The flavor surpasses anything that is store bought and it’s easy to make. All you need is fresh ginger and sugar.
How To Make Candied Ginger
First, wash, peel and cut the ginger. I highly recommend peeling your ginger with a spoon. It’s easy to lose a lot of the ginger when using a knife. Also, a small spoon can really help you get in between all those nubs!
Cut your ginger into ⅛ inch thick slices. I used a sharp knife but a mandoline works too if you have one.
Next, gently boil the ginger in plain water to soften the pieces. I like to use a WIDE bottom pot for this and for the candying process. This exposes more of the ginger slices and helps the slices coat evenly. I think it may lessen the time too.
Once the ginger has softened (about 30 minutes), you can drain the slices but SAVE THE WATER!
You will need some of this water to mix with the sugar in the candying process. The rest of the water can be used to make cocktails, or a refreshing ginger lemonade.
Heat the ginger water and sugar until the sugar melts. Then, let the ginger slices simmer in this water until the ginger becomes translucent.
This can take up to 30 minutes. You can also gauge it with a candy thermometer. The temperature should reach 225F.
Finally, you have to let them dry out overnight by letting them sit out on parchment paper or a drying rack. (Although I have not tried it with ginger, you can also let them dry out in a low temperature oven to speed up the process.) Once the ginger is dry, coat them with sugar for a crystallized look!
Tips For Making Candied Ginger
Try to find young ginger to avoid excess fibers and to get the best flavor. This is usually available in early spring.
If your ginger is very narrow, try slicing the ginger on the slant. This will give you lager slices.
Store candied ginger in an airtight container in a cool dry place. It should last a few months.
Uses For Candied Ginger
- It’s candy, just eat it!
- Add chopped up ginger to your favorite granola or trail mix for a little extra zing!
- Chop it up into pumpkin bread batter, pumpkin muffins and other baked goods.
- Chop it into your morning oatmeal or yogurt parfait.
- Candied ginger makes a great gift! Package it up in a cute jar and gift it to friends and family.
- Try dipping them in dark chocolate for an extra unique flavor.
- 1 pound ginger
- 2 cups granulated sugar
- Extra sugar for coating
- Lightly spray a cooling rack with non stick spray and set it up over a sheet pan. (Line the sheet pan with parchment for easy cleanup.)
- Wash and peel the ginger. Slice into ⅛-inch pieces or as thin as possible.
- Add the pieces to a wide bottom saucepan and add enough water to fully cover them. Bring it to a boil and then simmer uncovered for 30 minutes. Drain and reserve the water. Place drained ginger in a separate bowl.
- Place the granulated sugar in the empty saucepan. Add 1 cup of the reserved ginger-water and stir together. Heat the mixture to completely dissolve the sugar. Add the slices of ginger. Continue to boil gently, stirring occasionally, until the pieces are translucent. Be patient, this can take anywhere from 20-30 minutes depending on how thinly it was sliced.
- Remove the pan from the heat and drain. (Reserve the syrup for other uses.) Separate the ginger pieces with a forks and place them on the cooling rack. Let them cool completely.
- Add extra sugar to a small bowl. Toss the cooled pieces in the sugar a handful at a time to lightly coat with sugar.
- Place the pieces back on the cooling rack to dry overnight.
- Store in an airtight container at room temperature, in a dry place and away from direct sunlight. Your candy will keep for about two weeks.
- Try to find young ginger to avoid excess fibers and to get the best flavor. This is usually available in early spring.
- If your ginger is very narrow, try slicing the ginger on the slant. This will give you lager slices.
- Store candied ginger in an airtight container in a cool dry place. It should last a few months.