I usually have a hard time finding crystallized ginger so I make up big batches of my own and store it for when I need it. It lasts for several months and tastes amazing, adding a bit of spice to any number of baked goods, like these muffins, or these delectable gingerbread scones, or this bold and spicy stout gingerbread. Best of all, making candied ginger is easy. A bit time-consuming but not a lot of active time, so all is well.

The Steps

I used this recipe from The Daring Gourmet Kimberly Killebrew as my start.

Peel a pound of ginger and slice it into rounds.
Add water and bring to a boil, then simmer.
Drain the ginger and reserve some of the ginger juice.
Simmer the ginger again with fresh water.
Drain the slices one more time and return them to the pot. Add the reserved juice, two cups of sugar and a pinch of salt. Bring to a boil then simmer until ginger starts to curl.
Drain, then spread ginger pieces out to dry for a few hours. Roll them in sugar, let them dry overnight, then store in an airtight container until needed.

candied ginger — Ginger hack – use a spoon to peel it. Much easier than using a peeler and it lets you get into all those nooks and crannies.

Print Pin

Candied Ginger

Can’t find candied ginger? Make your own!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 10 servings

Author Jen Leigh, adapted from a recipe by Kimberly Killibrew

Ingredients

1 pound fresh ginger
Water
Pinch of salt
2 cups sugar, plus extra for coating

Instructions

Peel the ginger and slice into rounds about 1/8 inch thick.
Place ginger slices in a medium pot and add enough water to cover the ginger. Bring to a boil, then simmer for 15 minutes.
Drain ginger in a colander over a bowl and reserve 1/2 cup of the ginger water.* Add the slices back to the pot, cover with fresh water, and simmer again for 15 minutes.
Drain the slices again and return them to the pot. Add the reserved ginger water, 2 cups sugar, and a pinch of salt. Bring to a boil then reduce heat to medium and simmer until a thermometer reads 225°, or ginger starts to curl and become translucent, about 30 to 40 minutes.
Drain the ginger through a colander into a bowl to collect the syrup.**
Place the ginger slices on a baking rack over a cookie sheet, separating the pieces as much as possible. Let cool for a couple of hours, then toss in sugar and lay out again to dry overnight.
Store in an airtight container; it should be good for several months.

Notes

* I save the remaining ginger water in a jar to add to tea or other drinks.

**The resulting simple syrup can be saved and used in other recipes, or to store the just-candied ginger for future use. Pack some or all of the ginger in the syrup in a jar and stick it in the fridge; it will keep up to a year. I usually split my just-candied ginger, drying and sugar-dusting some for more immediate use, and packing the rest in syrup for later use.

Course None

Cuisine None

Keyword candied ginger

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