Candied Ginger (Printable)

Transform fresh ginger into chewy, sugar-coated slices. Ready in under 2 hours for treats or baking.

# What You Need:

→ Ginger

01 - 10 ounces fresh ginger root, peeled

→ Sugar Syrup

02 - 2 ½ cups water
03 - 2 cups granulated sugar

→ Coating

04 - ½ cup granulated sugar for dredging

# Steps:

01 - Slice the peeled ginger into thin, even rounds about ⅛-inch thick.
02 - Combine sliced ginger and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 35-40 minutes until tender.
03 - Drain the ginger, reserving ¼ cup of the cooking liquid.
04 - Return ginger to saucepan with reserved liquid and 2 cups sugar. Bring to a gentle boil, stirring frequently. Simmer uncovered over medium heat until syrup thickens and almost evaporates, about 20-25 minutes. Ginger should become translucent.
05 - Transfer ginger pieces using tongs or slotted spoon to a wire rack set over parchment paper. Cool for 10-15 minutes until tacky.
06 - Toss ginger slices in remaining ½ cup sugar while still tacky. Shake off excess sugar.
07 - Allow to dry completely at room temperature for at least 1 hour. Store in an airtight container at room temperature for up to 2 months.

# Expert Advice:

01 -
  • You will never go back to store bought once you taste how vibrant homemade truly is
  • The process is deeply satisfying and your kitchen will smell incredible
02 -
  • Do not rush the simmering step or your ginger will be tough instead of tender
  • The syrup thickening happens fast at the end so keep a close eye to prevent burning
03 -
  • A sharp knife makes slicing easier and more uniform
  • Let the ginger cool just enough to handle before coating so the sugar sticks better

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