Candied Ginger is a sweet and spicy treat with a chewy texture that’s surprisingly simple to make. Add to desserts, or enjoy as a snack.
Warm and sugary Candied Ginger is perfect for adding to baked goods or snacking on by itself. For more Homemade Candy Recipes, try my Hard Candy and Homemade Butterfinger Bars.
Why You’ll Love Candied Ginger?
- This easy homemade treat requires very little hands on work, and is made on the stovetop.
- More than just a sweet snack, add these to cookies, cakes, muffins, or other baked goods.
Sabrina’s Candied Ginger Recipe
Candied Ginger is a surprising and exciting treat that packs a punch of flavor in every bite. Also once they’re done, the result is a delicious, bite-sized candy that pairs ginger spice with the sweet sugar coating for the perfect balance. Follow my Tips and Tricks section, as well as my Chef’s Note for the best results. Enjoy as is, or cut into smaller pieces to mix into baked goods. It would taste amazing layered in a Vanilla Cake, Carrot Cake, or added to Applesauce Muffins.
Recipe Card
Ingredients
- 3 inches fresh ginger , peeled
- 3 cups sugar
- 3 cups water
- extra sugar , for tossing
Instructions
- Slice ginger into very thin strips, about 1/8" thick.
- In a large pot add the sugar and the water.
- Bring it to a simmer and stir until sugar is dissolved.
- On a low simmer, add the slices, stir well to coat all sides.
- Let simmer on as low a heat as will keep a simmer, checking to be sure the liquid has not cooked down.
- Cook for 30-45 minutes ginger is tender.
- Remove with tongs gently, let excess drip as much liquid as possible then place on a cooling rack over a parchment paper lined baking sheet in a single non-touching layer.
- Let them dry overnight.
- If not dry, then place directly on clean parchment paper sheets and bake at 200 degrees in 15 minute increments until dry (don't let them brown).
- Toss the dried ginger in sugar to coat, shake off excess sugar.
Nutrition
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Chef’s Note
Don’t wait for the ginger to become completely hard as it dries. You’re looking for a dry, slightly firm exterior with a soft and pleasantly chewy center. Furthermore, that contrast is what gives its signature texture.
Table of contents
Can this be made ahead of time?
Once dried, the recipe can stay fresh for a long time. Toss the premade candy in an extra layer of sugar, and place it in an airtight container to store in the fridge for up to 6 months.
How to Store
- Store: If you have leftover pieces, place in a parchment-lined airtight container. They can also stay fresh in a cool corner of the pantry for about 3 months, or 6 months in the fridge.
- Serve: If you keep the ginger in the fridge, place it on the countertop for 20-30 minutes to come back to room temperature. However, if you freeze the recipe, let it thaw overnight in the fridge before bringing it back to room temperature.
- Freeze: Freeze for up to 6 months. For easy storage, lay the candy pieces in a single layer on a parchment-lined baking sheet. Place them in the freezer for about an hour. Once frozen, transfer to a freezer bag.
Tips & Tricks
The sweet and spicy flavor of this treat is easy to achieve with these quick tips!
- Be careful not to let it burn
- As you cook the ginger and candy syrup together, it’s important not to let the heat go too high, or the liquid will cook down, and the sugar will burn. Keep the recipe at a low simmer and check on it every few minutes to make sure everything is going well. Turn down the heat if you notice the liquid evaporating too quickly.
- Let the ginger dry
- After coating the ginger with sugar, let it dry into firm candy pieces. It’s also important to lay them in a single layer without overlapping so that the candy pieces can dry without getting stuck to one another.
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