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If you have a fondness for sweet and spicy treats, this Candied Ginger Recipe is about to become your new favorite craving buster. Combining the zing of fresh ginger with a melt-in-your-mouth sugary coating, these luscious slices balance heat and sweetness perfectly. Homemade candied ginger not only tastes far better than store-bought versions but also fills your kitchen with an irresistible aroma that beckons you to sample just one more piece. Whether you enjoy it as a snack, baking addition, or a zesty garnish, this Candied Ginger Recipe will add a burst of flavor and warmth to your day.
Ingredients You’ll Need
Gathering the right ingredients for this Candied Ginger Recipe couldn’t be simpler, yet each component plays a crucial role. Fresh ginger brings its signature spicy punch, sugar lends a luscious sweetness and crisp texture, and water helps mellow out sharpness, creating that perfect balance in every bite.
- 1 pound ginger roots: Opt for younger, thicker roots for a tender texture and vibrant flavor.
- 5 cups water: Essential for blanching the ginger to reduce its fiery bite and soften it just right.
- 2 cups granulated sugar: The sweet coating that crystallizes beautifully, turning the ginger slices into irresistible candy.
How to Make Candied Ginger Recipe
Step 1: Peel and Slice the Ginger
Start by peeling the ginger roots using a spoon to gently scrape off the skin without wasting any of that fibrous goodness. For tricky spots, a sharp knife will help trim away any stubborn bits. Slice the ginger into thin 1/8-inch slices—using a mandoline makes this quick and precise, but a sharp knife works just as well if you’re patient.
Step 2: Blanch the Ginger
This step is the secret to taming ginger’s fiery personality. Place the sliced ginger in a saucepan and cover with 5 cups of water. Bring to a boil, then let it simmer on medium-low heat for 30 minutes. This process softens the ginger and reduces the sharpness, making it sweeter and more candy-friendly.
Step 3: Drain and Reserve Liquid
Using a skimmer or sieve, drain the ginger slices carefully, reserving all the blanching water. You’ll need about half a cup of this liquid for the next step, but don’t throw away the rest—this flavorful ginger water is fantastic to use in homemade ginger ale or other delicious drinks.
Step 4: Cook the Ginger in Syrup
Pour 1/2 cup of the reserved blanching liquid back into the pot and stir in the granulated sugar over medium heat until the sugar dissolves. Add your blanched ginger slices and simmer gently for 35 to 40 minutes. The ginger will turn translucent, and the syrup will thicken and begin to crystallize around the pieces. You’re looking for it to reach at least 235°F for that perfect candy texture.
Step 5: Drain the Candied Ginger
Working quickly, lift the ginger slices out of the hot syrup using a skimmer and let them drain on a wire rack set over a baking sheet. Try to separate the pieces to avoid clumping, but be cautious—the syrup will be very hot! This step is crucial to get that signature crystallized texture.
Step 6: Roll in Sugar
Once the ginger has cooled enough to handle yet remains tacky—about 3 to 5 minutes—roll each piece in extra granulated sugar. This final sugar coating adds a delightful crunchy contrast and extends shelf life. Let the candied ginger cool completely before storing.
How to Serve Candied Ginger Recipe
Garnishes
Candied ginger makes a stunning garnish for desserts such as ice cream sundaes, lemon tarts, or even warm cakes. Its sweet heat complements creamy, citrusy, or chocolate dishes, adding layers of texture and flavor that impress your guests.
Side Dishes
Try serving candied ginger alongside cheese platters or charcuterie boards. The spicy-sweet zing cuts through rich cheeses and savory meats, providing a refreshing palate cleanser between bites.
Creative Ways to Present
Get playful by chopping your candied ginger into tiny bits to sprinkle over oatmeal, yogurt, or granola. You can also incorporate it into homemade energy bars or mix it into cocktails for an unexpected twist. The possibilities with this Candied Ginger Recipe are only as limited as your imagination.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your candied ginger in an airtight container at room temperature. Properly kept, it remains fresh and chewy for up to one year, making it a delightful treat to enjoy long after you’ve made it.
Freezing
If you want to keep it even longer or prepare batches in advance, candied ginger freezes wonderfully. Place it in a freezer-safe container or bag, and it can last for several months. Thaw at room temperature before using for the best texture.
Reheating
Because candied ginger is best enjoyed at room temperature or slightly warmed, gentle reheating helps revive its softness. Warm slices briefly in a microwave-safe dish or on a stovetop pan with low heat, but avoid overheating to keep their delicate sugar coating intact.
FAQs
Can I use dried ginger instead of fresh ginger for this recipe?
Dried ginger won’t work for this Candied Ginger Recipe since the process relies on fresh ginger’s moisture and texture. Fresh ginger slices soften and candy beautifully when cooked, unlike dried ginger, which is best used as a spice.
Why do we blanch the ginger before cooking it in syrup?
Blanching reduces the ginger’s sharp, fiery flavor and helps soften the fibrous texture. It’s a vital step in balancing heat and sweetness to make a more pleasant candied ginger that melts in your mouth.
What can I do with the leftover blanching liquid?
The reserved ginger water is a flavorful, spicy infusion perfect for homemade ginger ale, tea, or even adding a subtle kick to cocktails. Don’t let it go to waste—experiment and enjoy the vibrant ginger essence!
How thick should the ginger slices be?
About 1/8 inch thick is ideal. This thickness ensures the ginger cooks evenly, becomes tender, and isn’t too overpowering or too fragile after candying.
Does the sugar coating make the ginger too sweet?
The sugar balances the natural spiciness of the ginger beautifully. The result is a sweet and spicy treat rather than overly sugary. Rolling in sugar adds crunch and helps preserve the candy without overwhelming the ginger’s bold flavor.
Final Thoughts
There is something truly magical about transforming fresh ginger into sweet, spicy slices you can nibble on anytime. This Candied Ginger Recipe is a wonderfully rewarding project that fills your kitchen with warmth and makes for an irresistible treat. Once you try it, you’ll want to keep a jar handy for snacking, gifting, or adding that special touch to your cooking adventures. So go ahead—embrace the spice and sweetness, and enjoy every delicious bite!
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PrintCandied Ginger Recipe
This Candied Ginger recipe transforms fresh ginger roots into sweet, spicy treats perfect for snacking, baking, or adding a zingy kick to drinks. Through blanching, simmering in sugar syrup, and coating with granulated sugar, the ginger develops a tender, translucent texture with a crystallized coating. Ideal for ginger lovers seeking a homemade, flavorful candy with lasting shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 3 servings
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 1 pound ginger roots (preferably younger, thicker roots)
- 5 cups water
- 2 cups granulated sugar
- Additional granulated sugar for rolling
Instructions
- Peel & Slice Ginger: Using a spoon, scrape off the skin of the ginger roots thoroughly. For stubborn areas, carefully trim away remaining skin with a sharp knife. Slice the peeled ginger into thin 1/8 inch slices using a mandoline slicer or a sharp knife for even thickness.
- Blanch to Remove Fiery Flavor: Place the sliced ginger into a 3-quart saucepan and add 5 cups of water to cover. Bring the water to a boil, then reduce the heat to medium-low and let it simmer gently for 30 minutes to mellow the sharp ginger bite.
- Drain: Use a skimmer or sieve to remove the ginger slices from the water, retaining the blanching liquid. Measure out 1/2 cup of this liquid for the next step; the remainder can be reserved for other uses like homemade ginger ale.
- Cook in Syrup: Return the 1/2 cup blanching liquid to the saucepan and add 2 cups granulated sugar. Stir over medium heat until the sugar dissolves completely. Add the blanched ginger slices and cook gently over medium-low heat for 35-40 minutes, stirring occasionally. The ginger will turn translucent, the syrup will thicken and nearly crystallize, reaching a temperature of at least 235°F.
- Drain the Ginger: Using a skimmer, quickly remove the ginger slices from the hot syrup before it hardens. Place them on a wire rack set over a large cookie sheet to drain and cool, taking care to separate pieces so they don’t clump while still hot.
- Roll in Sugar: After 3-5 minutes, once the ginger is cool enough to handle but remains slightly sticky, roll each slice in extra granulated sugar to coat. Allow the candied ginger to cool completely before storing.
- Store: Place the cooled candied ginger in an airtight container. It can be stored at room temperature for up to one year, ready for snacking or use in recipes.
Notes
- Use younger, thicker ginger roots for a milder, less fibrous candy.
- Reserve the leftover blanching liquid to flavor beverages or recipes.
- Be cautious handling hot syrup to avoid burns.
- Ensure ginger slices are separated while drying to prevent sticking.
- Store candied ginger in a cool, dry place in airtight containers for best shelf life.
- Adjust cooking time slightly if slices are thicker or thinner for desired tenderness.
