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Candied Ginger Recipe

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3.9 from 14 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://cheftinaskitchen.com/candied-ginger-recipe/