Candied Ginger (Crystallized Ginger)
40 Comments
Updated Nov 03, 2023
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Homemade candied ginger is a deliciously sweet way to enjoy ginger. Plus, it’s super easy to make! All you need are three ingredients and some time to let the ginger boil, simmer, and cool down. Watch the video below to see how it comes together!
I’m always looking for ways to eat ginger as part of an overall healthy diet. This flowering plant has high levels of gingerol, which has anti-inflammatory and antioxidant properties that help with many symptoms — from indigestion to nausea to improving brain function. I guess you could say that ginger really does it all!
Ginger shots and quick pickled ginger are staples in my house, but when I want a sweet treat that also provides some of those same benefits I turn to this candied ginger recipe (also known as crystallized ginger). It’s chewy, spicy, slightly sweet, and a personal favorite of mine. It also makes for a great holiday food gift, similar to my candied orange peel recipe.
After you make this recipe, you’ll also have some leftover ginger syrup that can be used for teas, cocktails, marinades, and more (which I’ll talk about below). It’s a natural two-for-one deal you didn’t know you needed!
Candied Ginger Ingredients
- Fresh Ginger: It’s best to use young ginger that’s tender and mild in flavor, compared to mature ginger that is fibrous and has an intense flavor. Your best bet at finding large pieces of young ginger is at Asian markets such as H Mart or 99 Ranch.
- Reserved Water: This is the liquid you get from boiling the ginger first, which will then be re-used to boil the ginger with sugar.
- Granulated Sugar: You can use any granulated sugar you like. Just remember that the color of your sugar will determine how dark or light the candy is. White sugar will give your candied ginger a light and bright coloring with a snowy sugar coating, while less processed coconut or turbinado sugar will darken the ginger slightly.
Find the printable recipe with measurements below
How To Make Candied Ginger
Peel the ginger using the edge of a spoon. I find that this is the easiest way to peel it!
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.
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.
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.
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.
Toss in sugar and dry. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating. You can also omit this part if you don’t want the sugar coating, but I find it extra delicious! Then, lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let it dry overnight) before storing it in a container.
Common Questions
Ginger is generally a great ingredient to incorporate into your diet thanks to its anti-inflammatory properties. But as I always say, eat everything in moderation and do what’s best for you and your own body. Also, keep in mind that these are boiled and coated in sugar. So if you’re trying to reduce your sugar intake, it’s best not to eat too much.
If you want to do a little flavor experimenting, add a hint of flavor as you boil. Vanilla bean (or vanilla extract), cinnamon, or other spices work beautifully!
Don’t let the ginger syrup go to waste! Use it anywhere you would normally use a simple syrup. You can make a really simple ginger drink (just mix it with hot water) or add a splash to this turmeric tea or elderberry tea. You can also use it for cocktails, sauces, or marinades!
Ways To Use Candied Ginger
- Add to granola bars or energy balls. Since candied ginger has the same consistency as dates, it’s great for adding to trail mix granola bars or any sort of energy ball, like these mango date energy balls!
- Top onto sauces or jams. Add little chopped-up bits onto sauces or jams where you want a spiced ginger punch. I’m thinking cranberry sauce for the holidays or even a chia seed jam.
- Mix into salads. Chop up fine bits to add to salads for more texture and a hint of ginger! This is great for salads that have an Asian flair to them, like this Mandarin chicken salad.
- Eat it straight up. This is what I do most often! I store it in a jar and then grab a piece or two when I want a sweet treat.
Storage Tips
- Storing sugar-coated candied ginger: Fun fact — coating the candied ginger in sugar will extend the shelf life to up to 3 months at room temperature. But keep it stored in an airtight container in a cool and dark place.
- Storing plain candied ginger: If you didn’t sugar coat the ginger, it’s best to store it in an airtight container in the fridge or freezer for up to 3 months.
More Ginger Recipes
- Jamu Juice: This Indonesian herbal turmeric ginger drink does wonders for the body!
- Carrot Ginger Soup: Carrots and ginger are a nutritious powerhouse duo! Plus, it’s a super tasty soup to enjoy during the winter.
- Garlic Ginger Bok Choy: Ginger works so well with sauteed vegetables, especially bok choy.
- Scallops with Citrus Ginger Sauce: Give scallops a citrus, spicy, peppery kick!
I hope you enjoy this candied ginger recipe! If you make it, I’d love to hear how they turned out in the comment box below. Your review will help other readers in the community!
Candied Ginger (Crystallized Ginger)
Description
Video
Ingredients
- 1 pound fresh ginger (preferably young ginger)
- 2 cups reserved water (from boiling ginger)
- 2 cups granulated sugar, plus extra for final coating
Instructions
- Peel the ginger using the edge of a spoon.
- 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.
- 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.
- 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.
- 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.
- Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating.
- 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.
Nutrition
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What an amazing smell my kitchen has as the fresh ginger cooks. I reduced the sugar and I believe that’s why my ginger will not dry completely. I’ve had it on a rack over night and still very soft. Next time
Great, easy recipe! Another use for the syrup is add to a glass of sparkling water (or your soda stream) and you’ve got a delicious ginger ale! I added a little lime and orange rind to my syrup while steeping. It gives it a little punch.
Love that tip for the leftover ginger syrup, Lori!
Hi I really enjoyed making this recipe. Thank you for sharing it. Candied ginger always reminds me of my grandma, it was her favourite.
I looked for the note below regarding the ginger simple syrup but I can’t seem to see it. What do you use your remaining ginger simple syrup for?
Thank you.
Hi Lana – It’s written in the post, but here are my tips! “Use it anywhere you would normally use a simple syrup. You can make a really simple ginger drink (just mix it with hot water) or add a splash to this turmeric tea or elderberry tea. You can also use it for cocktails, sauces, or marinades!”
I tried your recipe for chrystaliised ginger. I followed instructions, left it overnight to dry,
However all the syrup drained out of it and when I tossed it in sugar that just didn’t seem to stick. Any ideas ?
Hi Diana – you should toss them in sugar after they’ve cooled for about 30 minutes, when they’re still sticky. That way the sugar will adhere to them. Then, you’ll dry them overnight. Hope that helps!
Lisa, I cannot thank you enough for this recipe! I am sugarfree so I used allulose instead of sugar and it came out so good. I probably used a little more of the allulose than you call for in sugar, and I let the ginger dry after it’s been boiled in the syrup by putting it in a single later on a rack, then I transfer it a little at a time to a gallon ziploc, sprinkling with allulose as I go, til it’s all well-coated. I shake it up and keep shaking it for a day or two, adding more allulose if needed, until it’s getting desiccated and keeping a good coating of the allulose on it. Ginger is SO good for you and I eat some of this every night with dinner. Helps you digest carbs better too! As for the syrup, I’ve found I really like to add it to my brined pork chop recipe – I just add it to the brine and let the chops soak in it for a minimum of 6 hours before grilling. They’re so juicy and delicious!
So happy you loved the candied ginger! And that’s great it turned out with the allulose tweak. I agree, ginger is so good for you!
Is it nessary to remove the skin from fresh ginger
Hi Larry – It’s best to remove the skin so you’re not chewing on tough skin.
I used the syrup, poured over sliced banana and vanilla ice cream , delicious!
Hi Diana – That sounds amazing! Thanks for sharing.
Hi there, I’m making candied ginger for a first time using your recipe. You mention there is a more for the simple syrup once simmered ginger is done and onto drying. I can’t find the note on ideas of what to use the simple syrup for?
Hi Sheila – You can find the answer in the section called “common questions”, but here are a few ideas! Use it anywhere you would normally use a simple syrup. You can make a really simple ginger drink (just mix it with hot water) or add a splash to turmeric tea or elderberry tea. You can also use it for cocktails, sauces, or marinades!
Just finished making these and mine were darker in color and quite spicy. I did do a smaller batch as a tester. Did I maybe boil too long? I used young ginger and it’s tender. It is just spicer than what I buy from the store.
Hi Heather – yes, homemade candied ginger is definitely a bit spicier than store-bought versions. That’s due to the commercial processing of the ginger and likely using much more sugar.
I only buy crystallized ginger once a year. I saw the price at the store today for the equivalent of about 1 1/2 Tbsp, if that. It was $2.39. I gasped and thought, I probably can make 5 times that amount or more for the price…..and using your fabulous recipe, I did! It tastes stronger and less sweet than what i have bought in the past. For me, that’s a win!
Hi. I followe6the recipe, but my ginger don’t dry out. It’s been almost two days, but it’s still humid. After one day, I covered each piece with granulated sugar, but the next morning the sugar was dissolved…
Thank You
So much better than store bought and considerably cheaper.. Problem is I can’t stop eating it!
Hi Melanie – Happy to hear you love this candied ginger so much!
Just finished making these. Looking forward to trying the simple syrup as well!
Great instructions and a very good recipe!
Thank you for sharing it with us.
Wonderful! Happy you enjoyed the candied ginger, Amy!
So simple and yet so good thank you
I made this when I had an upset stomach, and it’s wonderful! Now I keep it around most of the time. I didn’t use a mandoline, just used a knife to make thin slices. I saved the ginger simple syrup for the next batch. Wonderful any time, not just for tummy upset.
Thanks for leaving a review and I’m glad to hear this candied ginger recipe has done wonders for you!
I haven’t made this yet but I will soon and I was just wondering if I could cut the ginger in small cubes because they are only selling small pieces of ginger at my store and would be better cubes
What is the serving size? The nutritional values don’t mean anything without knowing the serving size or number of servings used to calculate them. Thanks.
Hi there – you can always find the amount of servings listed at the top of the recipe cards. As for serving size, it will depend on the shapes and sizes of your ginger pieces.
Just made this and am at the cooling stage. Don’t think I’ll dip in more sugar but what do I do with the ginger syrup? It says note below but there is no note!
I have it written in the post! But, you can use it anywhere you would normally use a simple syrup. You can make a really simple ginger drink (just mix it with hot water) or add a splash to this turmeric tea or elderberry tea. You can also use it for cocktails, sauces, or marinades!
How long will the simple syrup last in the refrigerator?
Hi Donna – It should last about 2 weeks in the fridge.
Can you swap out the sugar for monk fruit or a sugar alternative?
You may be able to, but as I haven’t tested it, I can’t confirm.
I put a couple of chopped pieces in my overnight oats with other fruit like peaches or bananas. Yummy!!
Happy to hear this candied ginger was the perfect addition to your overnight oats, Sharon!
Could you swap out the sugar with coconut sugar?
Yes, you can use coconut sugar! As long as you use some sort of granulated sugar.