Candied Ginger (Printable)
Sweet and chewy ginger coated in sugar, ideal for snacks or baking.
# What You’ll Need:
→ Ginger Preparation
01 - 10 oz fresh ginger root, peeled
→ Sugar Syrup
02 - 2 ½ cups water
03 - 2 cups granulated sugar
→ Coating
04 - ½ cup granulated sugar for dredging
# How To Make It:
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.
06 - While still tacky, toss the ginger slices in the remaining ½ cup sugar to coat. Shake off excess sugar.
07 - Allow to dry completely at room temperature for at least 1 hour.
08 - Store in an airtight container at room temperature for up to 2 months.
# Expert Tips:
01 -
- Homemade candied ginger tastes infinitely brighter than store bought versions with that fresh spicy kick
- The process transforms tough root into something tender and chewy with a sparkly sugar coat
02 -
- Patience during the final syrup reduction stage makes the difference between chewy perfection and sticky disaster
- The ginger must still be slightly tacky when you toss it in sugar or the coating will not adhere properly
03 -
- Use a sharp knife and take your time slicing to ensure even cooking times
- Let the ginger cool just until you can handle it before tossing in sugar for the best adhesion