Candied Ginger Recipe (2024)

Wanted to make your own candied ginger? It's a simple process that's a lot of fun! You'll enjoy this spicy candied ginger on its own as a snack, or as a great way to spice up your baked goods.

Looking for more homemade candy? You'll love these candied orange slices, candied lemon slices, and this lemon and orange mixed peel.

Why This Recipe Works

• Not much is wasted during the peeling process. Using a spoon to scrape off the papery skin reduces waste instead of using a veggie peeler. Use a sharp knife to shave off the skin in hard-to-reach places.
• The ginger is thinly sliced. This creates the best textured candy and helps it cook and dry faster. Use a mandoline or sharp knife to get it at least ⅛ inch thick.
• The candying step is foolproof. The candy is done simmering in the sugar syrup when it's translucent, the syrup has thickened, and it's at least 235°F (soft ball stage).

Ingredients

Curious what ingredients you need to make this candied ginger at home? Fortunately, you only need three simple ingredients!

• Ginger: Try to choose organic rhizomes that are young, as they will be less fibrous. Also try to get ones that are thicker rather than thin, nobbly ones, as they'll be much easier to peel.
• Sugar: Granulated white sugar is used in the syrup. You'll need a little extra for decoration as well.
• Water: Use filtered water for the best taste. You'll use this to blanch and also to make the syrup for candying.

See recipe card for full information on ingredients and quantities.

How to Make

1. Peel the ginger roots using a spoon to scrape off the papery skin. Use a sharp knife to cut off the skin in hard-to-reach places.
2. Use a mandoline or sharp knife to slice the roots in ⅛-inch slices.

3. Repeat until all the ginger is sliced.

4. Blanch it in 5 cups of water and simmer for 30 minutes.

5. Drain, reserving all of the blanching liquid.

6. Pour ½ cup of the blanching liquid into the pot and stir in the 2 cups of sugar until it's dissolved. Add the blanched ginger and simmer for 35-40 minutes.

7. Let the ginger drain and cool on a wire rack for about 5 minutes, then roll it in extra granulated sugar before the coating on the candy hardens.

8. Let it cool completely, then enjoy as a snack or use in baking.

Recipe FAQs

Serve

You can enjoy this treat on its own as a snack or candy, but you can also use it in a variety of baked goods like cakes, quick breads, or scones. It makes a pretty decoration on top of frosted sheet cakes or cupcakes as well.

The reserved blanching liquid is very spicy, but tastes great when mixed with simple syrup and sparkling water to make homemade ginger ale. You can also add a splash of it to mocktails or brewed tea.

Want to make other types of candied fruit? Try our recipes for candied orange slices, candied lemon slices, candied grapefruit peels, and mixed peel.

Store

Storage: Store this candy in an airtight container in a cool, dark place for up to 1 year.

Freezing: Freeze in an airtight container or plastic bag for up to 1 year.

Expert Tips

• Be sure to slice it thinly (around ⅛ inch) for best results.
• For a sweeter, less fiery candy that's better for snacking, repeat the blanching step an extra time. For a punchy result that will taste best in baking, only blanch once.
• This will keep in a cool, dark place in an airtight container for up to 1 year. You can also freeze it in an airtight container for up to 1 year.

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