The easy way to make candied ginger at home. Perfect for the holiday season. You only need 3 ingredients to make it, plus it makes ginger syrup!
HOMEMADE CANDIED GINGER
Ooooh, if only I could smell the fragrance of this candied ginger in the making. So citrusy! It filled my whole kitchen and made everyone in the house come over to see what's cooking. Absolutely fabulous! This candied ginger is so easy to make you will kick yourself for buying it ready in the store. And it is so much cheaper! Add it to muffins, granola bars, fruitcake, as a decoration on cupcakes and cakes.
Added bonus: you also make a ginger syrup that is to-die-for and goes perfectly with hot tea for the chilly afternoons. Or mixed with rum for an adult cocktail. So basically, you get two final products from one recipe. And you can enjoy both this season.
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WHAT YOU NEED TO MAKE CANDIED GINGER?
water
sugar
fresh ginger root
HOW TO MAKE CANDIED GINGER?
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Mix sugar and water in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves.
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Add the sliced ginger. Simmer it until tender and translucent, about 45 minutes.
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Set a fine-mesh strainer over a bowl, strain the ginger. Reserve the syrup.
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Transfer the ginger onto the prepared wire rack.
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Let dry 6 to 12 hours.
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Place the remaining ¼ cup of sugar in a small mixing bowl. Toss the ginger slices in sugar.
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Transfer into an air-tight container; store in room temperature for up to 2 weeks.
HOMEMADE CANDIED GINGER RECIPE:
Homemade Candied Ginger
Ingredients
- 2 ¼ c granulated sugar
- 2 c water
- 8 oz . fresh ginger , peeled and sliced thin
Instructions
- Set a wire rack over a rimmed baking sheet.
- Mix 2 cups of sugar and 2 cups of water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- Add the sliced ginger. Simmer it until tender and translucent, about 45 minutes.
- Set a fine-mesh strainer over a bowl, strain the ginger. Reserve the syrup.
- Transfer the ginger onto the prepared wire rack. Spread, trying to separate the pieces.
- Let dry until tacky but no longer damp (6 to 12 hours).
- Place the remaining ¼ cup of sugar in a small mixing bowl. Toss the ginger slices in sugar.
- Transfer into an air-tight container; store in room temperature for up to 2 weeks.
Michelle says
I'm looking forward to making fudge and peanut brittle.
Chris deHart says
brownies
Rachel DeHart says
Ham, and other homemade goods
Annette says
I don't have a favorite ginger recipe, but I do love adding fresh ginger to my smoothies.
Judy says
I'll be making and using a lot of this over the holidays. My bonus is that my daughter is coming home for a week. So I guess I should say WE will be using a lot of this...
Amy L says
I'm looking forward to my Christmas baking. I make several cherished family recipes that bring back childhood memories in my mother's kitchen.
Allie says
Love this idea, Anna! I want jars of candied ginger + ginger syrup for all my loved ones this Christmas! Pinned!
CrunchyCreamySw says
Thanks, Allie!
Linda K. says
I love baking biscotti for Christmas!
Leah says
I'm looking forward to making mint chocolate cookies
Shannon Yiv says
Looks great! it's almost that time of year for pumpkin pie 🙂