How to Make Candied Ginger: Simple Homemade Recipe

To make candied ginger, peel and slice fresh ginger root, simmer in a simple syrup (equal parts sugar and water) for 30-45 minutes until tender, then coat in additional sugar. The entire process takes about 2 hours including cooling time, yielding a sweet-spicy treat perfect for snacking or baking.

Making homemade candied ginger is simpler than most people realize and yields a superior product to store-bought versions. This traditional preservation method transforms pungent fresh ginger into a sweet, chewy delicacy with a spicy kick. The process requires just three basic ingredients and minimal equipment, yet produces a versatile ingredient that can elevate desserts, teas, and even savory dishes.

Unlike commercial varieties that often contain preservatives and artificial flavors, homemade candied ginger lets you control the sweetness level and ensures maximum freshness. The natural gingerol compounds remain active, preserving many of ginger's celebrated digestive benefits while creating a shelf-stable treat.

Essential Ingredients for Perfect Candied Ginger

The beauty of this recipe lies in its simplicity. You'll need only three core ingredients, though optional additions can create interesting variations:

Ingredient	Amount	Why It Matters
Fresh ginger root	1 pound (450g)	Choose firm, smooth rhizomes with taut skin for maximum flavor and texture
Granulated sugar	2 cups (400g)	Creates the syrup base and final coating; caster sugar dissolves more readily
Water	2 cups (480ml)	Forms the simple syrup; filtered water prevents mineral interference
Lemon juice (optional)	1 tablespoon	Prevents crystallization and adds brightness to balance sweetness

Equipment Checklist

While specialized equipment isn't necessary, these tools ensure consistent results:

• Sharp vegetable peeler or spoon for ginger skin removal
• Sharp chef's knife or mandoline slicer
• Medium heavy-bottomed saucepan (3-4 quart capacity)
• Fine mesh strainer
• Baking sheets lined with parchment paper
• Cooling rack
• Airtight storage containers

Step-by-Step Preparation Guide

Follow these detailed instructions for foolproof candied ginger every time. The key to success lies in proper simmering time and sugar concentration.

Preparation Phase (15 minutes)

1. Peel ginger using a spoon's edge (more efficient than a peeler for knobby roots)
2. Cut into uniform 1/8-inch thick slices for even cooking
3. Weigh ginger to ensure proper sugar-to-ginger ratio
4. Place slices in saucepan and cover with cold water
5. Bring to boil, then drain to remove bitterness

Cooking Process (45 minutes active time)

6. Create simple syrup: Combine sugar and water in clean saucepan, heat until sugar dissolves completely
7. Add ginger slices and optional lemon juice to syrup
8. Simmer uncovered at low temperature (gentle bubbles only) for 30-45 minutes
9. Test for doneness: Slices should be translucent with no raw center
10. Remove from heat and let cool in syrup for 2 hours (enhances flavor absorption)

Finishing and Drying (24 hours total)

11. Drain ginger slices, reserving syrup for other uses
12. Toss slices in additional sugar (about 1/2 cup)
13. Arrange on parchment-lined baking sheets with space between pieces
14. Air-dry at room temperature for 8-12 hours or use dehydrator at 135°F (57°C) for 4-6 hours
15. Store in airtight container with parchment between layers

Pro Tips for Perfect Results

Professional candymakers and experienced home cooks recommend these techniques for optimal homemade candied ginger:

• Texture control: For softer candy, simmer 30 minutes; for firmer texture, extend to 45 minutes
• Sugar alternatives: Replace up to 25% of granulated sugar with glucose syrup to prevent crystallization
• Flavor variations: Add citrus zest, cinnamon sticks, or vanilla bean during simmering
• Double-coating: For extra sweetness, dip dried ginger in melted dark chocolate
• Syrup reuse: Reserved syrup makes excellent ginger simple syrup for cocktails or ginger tea

Storage Guidelines and Shelf Life

Proper storage ensures your homemade candied ginger maintains quality and safety:

• Store in airtight container at room temperature for up to 3 months
• Place parchment paper between layers to prevent sticking
• Refrigeration extends shelf life to 6 months but may cause slight texture changes
• Freeze for up to 1 year in vacuum-sealed bags
• If surface becomes sticky, toss with additional sugar
• Discard if mold appears or aroma changes significantly

Creative Uses Beyond Snacking

While delicious on its own, homemade candied ginger elevates numerous recipes:

• Chop finely and add to cookie or scone dough
• Infuse cream for ginger-flavored ice cream or panna cotta
• Create a spicy-sweet glaze for roasted carrots or sweet potatoes
• Add to fruit salads for a flavor contrast
• Steep in hot water for soothing ginger tea
• Finely dice and mix into chocolate ganache
• Pair with blue cheese on cheese boards

Troubleshooting Common Issues

Even experienced cooks encounter challenges when making candied ginger. Here's how to solve frequent problems:

• Crystallized syrup: Caused by undissolved sugar or temperature fluctuations. Solution: Add 1 tablespoon lemon juice next time and maintain consistent low heat.
• Too spicy: Ginger wasn't boiled to remove bitterness. Solution: Always blanch ginger in boiling water before syrup cooking.
• Too hard: Overcooked or insufficient syrup absorption. Solution: Reduce simmer time and allow longer cooling in syrup.
• Too soft: Incomplete drying. Solution: Extend air-drying time or use dehydrator at slightly higher temperature.
• Mold growth: Improper drying or storage. Solution: Ensure complete dryness before storage and use airtight containers.

Popular Variations to Explore

Once you've mastered the basic technique, experiment with these adaptations:

• Crystallized ginger: Skip the final sugar coating and dry completely for a less sweet version
• Spiced ginger candy: Add star anise, cloves, or cardamom to the syrup
• Tropical twist: Replace water with coconut water in the syrup
• Low-sugar option: Use erythritol or monk fruit sweetener (results may vary in texture)
• Alcohol-infused: Soak finished ginger in bourbon or rum for 24 hours

How long does homemade candied ginger last?

Properly stored in an airtight container at room temperature, homemade candied ginger maintains quality for 3 months. Refrigeration extends shelf life to 6 months, while freezing preserves quality for up to 1 year. Check regularly for any signs of moisture or mold, which indicate spoilage.

Why did my candied ginger turn out too hard?

Overcooking is the most common cause of hard candied ginger. The ginger slices should simmer just until translucent with no raw center - typically 30-45 minutes. Extended simmering removes too much moisture. Additionally, insufficient cooling time in the syrup prevents proper sugar absorption, leading to a harder texture. For next time, reduce cooking time and allow the ginger to cool completely in the syrup before draining.

Can I use old ginger to make candied ginger?

Fresh, firm ginger produces the best results. Avoid ginger that's become soft, moldy, or has wrinkled skin, as these indicate moisture loss and flavor degradation. Slightly sprouted ginger can still be used if the main root remains firm and aromatic. The ideal ginger for candying should feel heavy for its size with smooth, taut skin and a strong ginger aroma.

What's the difference between candied and crystallized ginger?

Candied ginger refers to ginger preserved in sugar syrup and typically coated with additional sugar, resulting in a moist, chewy texture. Crystallized ginger undergoes the same syrup process but is dried completely without the sugar coating, yielding a harder, less sweet product often used in baking. Both start with the same basic process but diverge in the final drying and coating stages.

How can I prevent sugar crystallization when making candied ginger?

To prevent unwanted sugar crystallization: 1) Ensure all sugar dissolves completely before adding ginger, 2) Add 1 tablespoon lemon juice or cream of tartar to the syrup, 3) Avoid stirring once the syrup reaches temperature, 4) Use a heavy-bottomed pot for even heat distribution, and 5) Maintain consistent low heat without rapid temperature changes. These steps help create a smooth syrup that properly coats the ginger without forming crystals.