Candied Ginger Sweet Spicy Chewy (Printable)
Create sweet, spicy, chewy ginger treats at home. Perfect for snacking, baking, or gifting.
# What You Need:
→ Ginger
01 - 10 oz fresh ginger root, peeled
→ Sugar Syrup
02 - 2 ½ cups water
03 - 2 cups granulated sugar
→ For Coating
04 - ½ cup granulated sugar (for dredging)
# How To Cook:
01 - Slice the peeled ginger into thin, even rounds about ⅛-inch thick.
02 - In a medium saucepan, combine the sliced ginger and water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, until the ginger is tender.
03 - Drain the ginger, reserving ¼ cup of the cooking liquid.
04 - Return the ginger to the saucepan with the reserved cooking liquid and 2 cups sugar. Bring to a gentle boil, stirring frequently. Simmer uncovered over medium heat until the syrup thickens and almost evaporates (about 20–25 minutes), and the ginger becomes translucent.
05 - Using tongs or a slotted spoon, transfer the ginger pieces to a wire rack set over parchment paper. Let cool for 10–15 minutes. While still tacky, toss the ginger slices in the remaining ½ cup sugar to coat. Shake off excess sugar.
06 - 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 Tips:
01 -
- Once you taste homemade candied ginger, the store bought version will taste like a sad imitation of itself
- The leftover syrup is liquid gold for stirring into tea or drizzling over vanilla ice cream
02 -
- The ginger must be fully tender after the first simmer, or the final candy will be tough and fibrous
- If you skip the cooling step before sugar coating, the sugar will melt into a sticky mess instead of forming a crystalline crust
03 -
- A mandoline makes perfectly even slices, but a sharp knife and steady hand work just fine
- If your ginger seems overly fibrous after blanching, extend that first simmer by another ten minutes