Candied Ginger
This easy homemade candied ginger recipe transforms fresh ginger root into a sweet and spicy treat. Perfect for snacking, soothing upset stomachs, or adding a zingy touch to your favorite teas and desserts, this recipe is a versatile addition to your kitchen. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
82% would make again
Total Time
4 hr
4 hr
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
Total Time
4 hr
4 hr
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
Ingredients
for 8 ounces
- ½ lb fresh ginger root
- 5 cups water
- 1.5 cups organic granulated cane sugar
- ½ cup turbinado sugar
Nutrition Info
- Calories 158
- Fat 0g
- Carbs 40g
- Fiber 0g
- Sugar 35g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Remove the ginger skin using a spoon or vegetable peeler. Thinly slice the ginger (about ⅛ inch thick).
- Add the ginger slices to a saucepan, and cover with 5 cups water. Bring to a boil over medium-high, then simmer over medium heat for about 15 minutes, or until tender.
- Drain the ginger, reserving the liquid. Add the cane sugar and 2 cups of the reserved ginger liquid to the ginger in the pot. Stir until dissolved, then simmer over medium heat, stirring occasionally, until the syrup thickens and the mixture reaches 225°F, about 30 minutes.
- Strain the ginger. (Reserve the syrup for teas, mocktails, or desserts! It will last in the refrigerator for 2–3 months when stored in a clean, airtight container.)
- Spread the turbinado sugar evenly on a baking sheet. Toss the warm ginger slices in the sugar until fully coated.
- Allow the ginger to dry on a wire rack or parchment paper for about 3 hours. Once set, store in an airtight container at room temperature for up to 1 month or in the refrigerator for 2–3 months.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
