I finally nailed an Easy Candied Ginger Recipe that turns spare root into addictive little chews you’ll want in your pantry, your baking, and your cocktail glass.
I am obsessed with candied ginger. I love that spicy-sweet crunch, the sticky sugar coating that makes me reach into the jar like it’s dessert currency.
I keep batches when I have about 1 pound (450 g) fresh ginger root, peeled and thinly sliced and enough 2 cups (400 g) granulated sugar, plus extra for coating (about 1/4 to 1/2 cup) to drown out a bad snack day. I use it all the time, for snacking, baking, or when I wonder What To Do With Extra Ginger.
This Easy Candied Ginger Recipe is my shortcut to happy teeth. no shame.
Ingredients
- Ginger: spicy warmth, chewy bite, soothes tummy, gives bright, zingy punch.
- Water: cooks ginger tender, creates syrup base, no flavor, just helps.
- Sugar: sweetens and preserves, makes glossy candy coating you’ll love.
- Pinch of salt: balances sweetness, brings out ginger’s edge, tiny but mighty.
- Plus lemon or vanilla: brightens or softens flavor, adds a hint of aroma.
Ingredient Quantities
- about 1 pound (450 g) fresh ginger root, peeled and thinly sliced
- 2 cups (480 ml) water
- 2 cups (400 g) granulated sugar, plus extra for coating (about 1/4 to 1/2 cup)
- pinch of salt
- 1 tablespoon fresh lemon juice or 1/2 teaspoon vanilla extract (optional)
How to Make this
1. Peel about 1 pound fresh ginger and slice it thinly, try for 1/8 to 1/4 inch thick so it softens evenly; some pieces will be ugly and thats okay.
2. Put the slices in a pot with 2 cups water and a pinch of salt, bring to a boil, then lower to a simmer and cook 20 to 30 minutes until the ginger is tender when poked with a fork.
3. Drain the ginger, reserving the cooking liquid; this liquid is ginger syrup so dont throw it away.
4. Weigh or measure the reserved liquid, then combine it with 2 cups granulated sugar in a saucepan. If you want a brighter flavor add 1 tablespoon fresh lemon juice or for a warmer note add 1/2 teaspoon vanilla extract, either is optional.
5. Warm the syrup over medium heat, stirring until the sugar dissolves, then add the drained ginger slices back into the syrup.
6. Simmer gently on low for 20 to 30 minutes, stirring now and then, until the syrup thickens and nearly coats the ginger; the syrup will start to crystallize on the spoon.
7. Use a slotted spoon to transfer the ginger to a wire rack set over a baking sheet to catch drips, spread slices out so they dont stick together.
8. Let the ginger dry 4 to 6 hours or overnight until tacky but not wet. Toss slices in extra granulated sugar (about 1/4 to 1/2 cup) to coat, shaking off excess.
9. Store candied ginger in an airtight container at room temperature for up to 2 weeks or in the fridge for longer. The leftover syrup can be used in tea, cocktails, or baking.
Equipment Needed
1. Vegetable peeler
2. Chef knife (or a sharp paring knife)
3. Cutting board
4. Large pot for boiling the ginger
5. Colander or fine mesh strainer
6. Measuring cups and measuring spoons
7. Medium saucepan for the syrup
8. Wooden spoon or heatproof spatula
9. Slotted spoon
10. Wire rack set over a baking sheet to catch drips
FAQ
How To Make Candied Ginger (Easy Recipe!) Substitutions and Variations
How To Make Candied Ginger (Easy Recipe!)
- about 1 pound (450 g) fresh ginger root, peeled and thinly sliced
- 2 cups (480 ml) water
- 2 cups (400 g) granulated sugar, plus extra for coating (about 1/4 to 1/2 cup)
- pinch of salt
- 1 tablespoon fresh lemon juice or 1/2 teaspoon vanilla extract (optional)
Quick, simple and honestly kinda addictive. Peel the ginger with a spoon if you want less waste, slice it thin so it cooks evenly. Don’t freak if your slices arent perfect, they still turn out great.
Instructions
- Place sliced ginger and water in a medium saucepan. Bring to a boil, then lower heat and simmer 20 to 30 minutes until slices are tender and most of the sharp bite is gone.
- Drain the ginger, reserving 1/2 cup of the cooking liquid.
- Return the ginger to the pan with the reserved liquid and 2 cups sugar plus a pinch of salt. Add lemon juice or vanilla if using. Stir over low heat until sugar dissolves.
- Raise heat and simmer, stirring often, until the syrup is thick and the ginger becomes translucent, about 15 to 25 minutes.
- Using tongs or a slotted spoon, remove ginger and let drain a minute, then toss in extra granulated sugar to coat. Lay pieces out on parchment to dry for a few hours or overnight.
- Store in an airtight jar at room temp for a few weeks or in the fridge for longer.
Substitutions
- fresh ginger root: use 1 pound (450 g) young galangal or 12 oz (340 g) peeled turmeric for a different flavor, note both are spicier or more floral so taste as you go
- water: replace half the water with weak brewed tea like chamomile or green tea to add subtle flavor
- granulated sugar: use equal weight honey or maple syrup for a different sweetness profile, but reduce cooking time since they brown faster
- lemon juice or vanilla extract: swap lemon for 1 tablespoon orange juice or the vanilla for 1/4 teaspoon ground cinnamon for warm notes
Pro Tips
1. Don’t try to slice every piece perfectly, thicker pieces take longer to soften so sort them by thickness and simmer the thicker ones a bit longer, or just toss the thin ones in later so you dont end up with half mush and half toothache.
2. Save and chill the cooking liquid, it thickens into a really great ginger syrup for tea or cocktails, and if it gets too syrupy warm it gently with a splash of water and it loosens right up.
3. When drying the slices, space them well on the rack and flip once or twice, they stick less if you give them room and patience, also dusting a little sugar on them while still slightly tacky helps form an even coating.
4. If you want milder heat, soak the peeled slices in cold water for 30 minutes before cooking, change the water once or twice, it leaches out some of the bite but keeps the flavor.
How To Make Candied Ginger (Easy Recipe!)
I finally nailed an Easy Candied Ginger Recipe that turns spare root into addictive little chews you’ll want in your pantry, your baking, and your cocktail glass.
12
servings
165
kcal
Equipment: 1. Vegetable peeler
2. Chef knife (or a sharp paring knife)
3. Cutting board
4. Large pot for boiling the ginger
5. Colander or fine mesh strainer
6. Measuring cups and measuring spoons
7. Medium saucepan for the syrup
8. Wooden spoon or heatproof spatula
9. Slotted spoon
10. Wire rack set over a baking sheet to catch drips
Ingredients
about 1 pound (450 g) fresh ginger root, peeled and thinly sliced
2 cups (480 ml) water
2 cups (400 g) granulated sugar, plus extra for coating (about 1/4 to 1/2 cup)
pinch of salt
1 tablespoon fresh lemon juice or 1/2 teaspoon vanilla extract (optional)
Directions
- Peel about 1 pound fresh ginger and slice it thinly, try for 1/8 to 1/4 inch thick so it softens evenly; some pieces will be ugly and thats okay.
- Put the slices in a pot with 2 cups water and a pinch of salt, bring to a boil, then lower to a simmer and cook 20 to 30 minutes until the ginger is tender when poked with a fork.
- Drain the ginger, reserving the cooking liquid; this liquid is ginger syrup so dont throw it away.
- Weigh or measure the reserved liquid, then combine it with 2 cups granulated sugar in a saucepan. If you want a brighter flavor add 1 tablespoon fresh lemon juice or for a warmer note add 1/2 teaspoon vanilla extract, either is optional.
- Warm the syrup over medium heat, stirring until the sugar dissolves, then add the drained ginger slices back into the syrup.
- Simmer gently on low for 20 to 30 minutes, stirring now and then, until the syrup thickens and nearly coats the ginger; the syrup will start to crystallize on the spoon.
- Use a slotted spoon to transfer the ginger to a wire rack set over a baking sheet to catch drips, spread slices out so they dont stick together.
- Let the ginger dry 4 to 6 hours or overnight until tacky but not wet. Toss slices in extra granulated sugar (about 1/4 to 1/2 cup) to coat, shaking off excess.
- Store candied ginger in an airtight container at room temperature for up to 2 weeks or in the fridge for longer. The leftover syrup can be used in tea, cocktails, or baking.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 75g
- Total number of serves: 12
- Calories: 165kcal
- Fat: 0.2g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.05g
- Monounsaturated: 0.05g
- Cholesterol: 0mg
- Sodium: 60mg
- Potassium: 155mg
- Carbohydrates: 40.1g
- Fiber: 0.8g
- Sugar: 34.1g
- Protein: 0.7g
- Vitamin A: 0IU
- Vitamin C: 1.9mg
- Calcium: 6mg
- Iron: 0.23mg
