I made easy homemade candied ginger to enjoy ginger while reaping its health benefits, and in my Ginger Snacks round-up I share clever ways to use it that might surprise you.

Jump to Recipe

I love turning fresh ginger peeled and thinly sliced into little bites of surprise. This easy homemade candied ginger is spicy, sweet, and oddly soothing, plus it’s a sneaky way to get the good stuff into your day.

I use granulated sugar to bring out that mellow sweetness, and somehow jars disappear faster than I plan. It’s one of those things I throw into Easy Ginger Recipes, and it gives real soul to quick Ginger Snacks when I’m in a rush.

You might think you know ginger, but wait till you taste it candied — it changes everything.

Ingredients

Print Recipe (No Advertisments)

Fresh ginger brings spicy warmth, anti inflammatory compounds, fiber and zesty lively heat kick.
Granulated sugar makes things sweet, supplies quick carbs, extends shelf life, adds calories, it’s true.
Extra sugar for coating creates crunchy crystals, extra sweetness and a pretty sparkly finish.
Water cooks and softens ginger, helps syrup form, no calories, pure and neutral overall.
A pinch of salt brightens sweetness, balances flavors, tiny mineral boost, hardly any sodium.
Lemon juice adds bright tang, helps preserve color, cuts sweetness, adds fresh citrus notes.
Ginger brings healthful compounds, sugar gives sweetness, together tasty but eat in moderation please.

Ingredient Quantities

1 lb (450 g) fresh ginger peeled and thinly sliced

2 cups (480 ml) water

2 cups (400 g) granulated sugar

1/2 cup (100 g) granulated sugar for coating

Pinch of salt about 1/8 tsp optional

1 tablespoon (15 ml) lemon juice optional

How to Make this

Print Recipe (No Advertisments)

1. Peel the ginger with the edge of a spoon or a small knife, then slice thinly about 1/8 to 1/4 inch thick so pieces cook evenly — try to keep them similar but dont stress if they arent perfect.

2. Put the sliced ginger and 2 cups water in a medium saucepan, add a pinch of salt if using, bring to a boil, then reduce to a gentle simmer and cook until the slices are tender and mostly translucent, about 25 to 40 minutes. Stir now and then so nothing sticks.

3. While the ginger simmers, measure out 2 cups granulated sugar for the syrup and 1/2 cup granulated sugar for coating, set the coating sugar aside.

4. When the ginger is tender, scoop the slices out with a slotted spoon or pour into a fine mesh strainer, reserving about 1 to 1 1/2 cups of the cooking liquid.

5. Return the reserved cooking liquid to the saucepan, add the 2 cups sugar and the optional 1 tablespoon lemon juice, stir over medium heat until the sugar fully dissolves, then let it bubble gently until it becomes a syrupy consistency, about 4 to 6 minutes.

6. Put the drained ginger back into the syrup and simmer on low, stirring gently, until the slices are glossy and most of the syrup has thickened and clings to the ginger, about 8 to 15 minutes. You’re looking for sticky, translucent pieces.

7. Use a slotted spoon to transfer the ginger to a wire rack set over a baking sheet lined with parchment, arranging the pieces in a single layer so they dont touch. Let them cool and dry until tacky, for at least 1 to 2 hours or overnight if you can.

8. Toss the tacky ginger in the 1/2 cup coating sugar until well coated, shake off excess sugar, then return to the rack to finish drying for several more hours or until the sugar is set.

9. Store the candied ginger in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer. Save any leftover syrup for tea, cocktails or baking — it tastes great and wont go to waste.

Equipment Needed

1. Medium saucepan (for simmering the ginger and making syrup)
2. Sharp paring knife or the edge of a spoon (for peeling and thin slicing)
3. Cutting board
4. Slotted spoon or fine mesh strainer (to drain the ginger)
5. Wooden spoon or silicone spatula (for stirring and simmering)
6. Measuring cups and measuring spoons (for water, sugar, salt, lemon)
7. Wire rack plus a baking sheet lined with parchment paper (for drying)
8. Shallow bowl or large cup (to toss the ginger in coating sugar)
9. Airtight container (for storing the finished candied ginger)

FAQ

Q: How do I know when the ginger is done candying? A: The slices turn translucent and look glassy, and the syrup thickens and starts to recrystallize on the ginger. They should be tender when you bite one.

Q: Can I skip the lemon juice? A: Yes, lemon juice is optional. It helps keep the sugar from overcrystallizing and adds a bit of brightness, but it's not required.

Q: How long will candied ginger keep? A: Stored in an airtight jar at room temp it lasts about a month, longer in the fridge. If it gets too soft or sticky, toss with a little more sugar.

Q: Can I use powdered sugar to coat instead of granulated? A: You can, but powdered sugar tends to clump and can be messier. Granulated gives a nice crunch and less dust.

Q: My sugar crystallized in the pan and got grainy, what went wrong? A: Usually heat was too high or it was stirred too much once cooling started. Lower the heat, keep stirring gently, or add a splash of water/juice to melt crystals and then cook again slowly.

Q: What else can I do with the leftover syrup? A: Use it to sweeten tea, cocktails, drizzle over yogurt or pancakes, or as a glaze for cakes and roasted fruit.

How To Make Candied Ginger (Easy Recipe!) Substitutions and Variations

How To Make Candied Ginger (Easy Recipe!)

1 lb (450 g) fresh ginger peeled and thinly sliced
2 cups (480 ml) water
2 cups (400 g) granulated sugar
1/2 cup (100 g) granulated sugar for coating
Pinch of salt about 1/8 tsp optional
1 tablespoon (15 ml) lemon juice optional

Here are a few simple swaps if you gotta change things up:

Fresh ginger: frozen peeled ginger (thawed and sliced) — use same weight (1 lb / 450 g). It works great and saves peeling time, just thaw before slicing.
Water: diluted orange juice or weak brewed tea — replace up to half the water with juice or tea for extra flavor, but keep some plain water so the sugar syrup behaves normally.
Granulated sugar (for cooking): light brown sugar or raw turbinado sugar — use 1:1. Brown sugar gives a caramel note and darker color, turbinado adds a bit of molasses crunch. If you try honey or maple, expect a softer, stickier result and reduce quantity slightly.
Lemon juice: lime juice or 1/2 teaspoon apple cider vinegar — use equal amount (1 Tbsp lime or 1/2 tsp vinegar) for brightness if you dont have lemon.

Pro Tips

1. Use a candy thermometer and heat the syrup to about 235 to 240 F soft ball stage so the ginger sets right, you wont have to guess and it helps avoid under or over cooking the sugar.
2. If the ginger is too spicy for you, taste pieces as they simmer and either simmer longer or refresh the water once or twice, it really mellows the heat without ruining texture.
3. Speed up drying in a low oven for 20 to 40 minutes then finish air drying on a rack, or just leave them tacky overnight if you want chewier pieces, either way dont pile them up or theyll fuse.
4. Coat and store smartly: toss tacky pieces in sugar inside a zip top bag or shallow bowl so they get even coverage, shake off excess, then keep in an airtight jar layered with a little sugar to stop sticking and make the syrup for cocktails or tea.

How To Make Candied Ginger (Easy Recipe!)

Recipe by Sam Ecclestone

0.0 from 0 votes

I made easy homemade candied ginger to enjoy ginger while reaping its health benefits, and in my Ginger Snacks round-up I share clever ways to use it that might surprise you.

Servings

servings

Calories

197

kcal

Equipment: 1. Medium saucepan (for simmering the ginger and making syrup)
2. Sharp paring knife or the edge of a spoon (for peeling and thin slicing)
3. Cutting board
4. Slotted spoon or fine mesh strainer (to drain the ginger)
5. Wooden spoon or silicone spatula (for stirring and simmering)
6. Measuring cups and measuring spoons (for water, sugar, salt, lemon)
7. Wire rack plus a baking sheet lined with parchment paper (for drying)
8. Shallow bowl or large cup (to toss the ginger in coating sugar)
9. Airtight container (for storing the finished candied ginger)

Ingredients

1 lb (450 g) fresh ginger peeled and thinly sliced
2 cups (480 ml) water
2 cups (400 g) granulated sugar
1/2 cup (100 g) granulated sugar for coating
Pinch of salt about 1/8 tsp optional
1 tablespoon (15 ml) lemon juice optional

Directions

Peel the ginger with the edge of a spoon or a small knife, then slice thinly about 1/8 to 1/4 inch thick so pieces cook evenly — try to keep them similar but dont stress if they arent perfect.
Put the sliced ginger and 2 cups water in a medium saucepan, add a pinch of salt if using, bring to a boil, then reduce to a gentle simmer and cook until the slices are tender and mostly translucent, about 25 to 40 minutes. Stir now and then so nothing sticks.
While the ginger simmers, measure out 2 cups granulated sugar for the syrup and 1/2 cup granulated sugar for coating, set the coating sugar aside.
When the ginger is tender, scoop the slices out with a slotted spoon or pour into a fine mesh strainer, reserving about 1 to 1 1/2 cups of the cooking liquid.
Return the reserved cooking liquid to the saucepan, add the 2 cups sugar and the optional 1 tablespoon lemon juice, stir over medium heat until the sugar fully dissolves, then let it bubble gently until it becomes a syrupy consistency, about 4 to 6 minutes.
Put the drained ginger back into the syrup and simmer on low, stirring gently, until the slices are glossy and most of the syrup has thickened and clings to the ginger, about 8 to 15 minutes. You're looking for sticky, translucent pieces.
Use a slotted spoon to transfer the ginger to a wire rack set over a baking sheet lined with parchment, arranging the pieces in a single layer so they dont touch. Let them cool and dry until tacky, for at least 1 to 2 hours or overnight if you can.
Toss the tacky ginger in the 1/2 cup coating sugar until well coated, shake off excess sugar, then return to the rack to finish drying for several more hours or until the sugar is set.
Store the candied ginger in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer. Save any leftover syrup for tea, cocktails or baking — it tastes great and wont go to waste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.