In this recipe, I’ll walk you through a simple recipe, ensuring you get that perfect balance of sweetness and zing. Whether you’re looking to enjoy it on its own, use it in baked goods, or gift it to a friend for a holiday, this homemade candied ginger recipe is sure to impress.

Also, our candied jalapenos are a hit, so be sure to check them out as well. 

The Magic Behind Candied Ginger:

Candied ginger is fresh ginger that’s been cooked in a sugar syrup until it softens, then dried to achieve its signature chewy texture. It’s a fantastic way to enjoy the rich flavors of ginger in a unique, sweet form.

Ingredients (Makes about 2 cups)

• 1 pound fresh ginger root

• 4 cups granulated sugar (plus more for coating)

• 4 cups water

• Pinch of salt

Instructions

1. Prepare the Ginger

• Peel the ginger using a spoon or vegetable peeler.

• Slice it into thin rounds, about ⅛ inch thick. Thinner slices will yield more tender candied ginger.

2. Blanch the Ginger

• Bring a pot of water to a boil.

• Add the sliced ginger and blanch for 30 seconds.

• Drain and rinse under cold water.

• (Optional: For a milder flavor, repeat this blanching step a second time.)

3. Make the Syrup

• In the same pot, combine 4 cups of water and 4 cups of sugar.

• Stir until the sugar dissolves, then bring the mixture to a gentle simmer.

4. Cook the Ginger

• Add the blanched ginger slices and a pinch of salt to the syrup.

• Simmer uncovered for 45–50 minutes, stirring occasionally, until the ginger becomes translucent.

5. Drain and Dry

• Using a slotted spoon, remove the ginger slices and place them on a wire cooling rack set over a baking sheet to catch drips.

• Let them air dry for at least 24 hours, or until they are no longer sticky to the touch.

6. Coat in Sugar

• Once the ginger is fully dried, toss the slices in granulated sugar until coated evenly.

• Store in an airtight container at room temperature for up to 3 months.

Tips & Variations

• For Baking: Chop candied ginger into small pieces for cookies, muffins, or bread.

• For Extra Spice: Skip the double blanching for a more intense ginger bite.

• Storage: If you live in a humid area, keep the container sealed tight to prevent stickiness.

Timing

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Dry Time: 24 hours

• Total Time: ~25 hours

Spiced up by our Candied Ginger recipe? Spread the zest! Pin the image below to your Pinterest. Sharing is the real spice of life!

Candied Ginger Variations to Try

1. Spiced Candied Ginger: Add a touch of warmth and depth to your candied ginger.

• Follow the basic recipe.
• Add 1 cinnamon stick, 5 cloves, and a star anise to the sugar syrup.
• Remove the spices before drying the ginger.

2. Citrus-infused candied Ginger: Brighten up the flavor profile with a hint of citrus.

• Follow the basic recipe.
• Add one lemon zest or orange to the sugar syrup.
• Optionally, you can also add a splash of lemon or orange juice for a more pronounced citrus flavor.

3. Vanilla Candied Ginger: A hint of vanilla adds a creamy, aromatic touch.

• Follow the basic recipe.
• Add 1 vanilla bean (split and scraped) or 1 teaspoon of pure vanilla extract to the sugar syrup.

4. Chili Candied Ginger: For those who love a kick!

• Follow the basic recipe.
• Add 1-2 dried red chilies or a pinch of chili flakes to the sugar syrup for a spicy twist.

5. Honey-sweetened candied Ginger: A natural alternative to granulated sugar.

• Substitute half of the granulated sugar with honey.
• Follow the basic recipe, but keep an eye on the syrup as honey can burn more easily than sugar.

6. Dark Chocolate Dipped Candied Ginger: Combine the spicy-sweetness of candied ginger with the richness of the chocolate.

• Follow the basic recipe for candied ginger.
• Once the ginger is dried and coated with sugar, melt dark chocolate in a double boiler or microwave.
• Dip each piece of candied ginger halfway into the melted chocolate.
• Place on parchment paper and allow to set in a cool place.

7. Coconut Candied Ginger: A tropical twist to the classic.

• Follow the basic recipe.
• After coating the dried ginger slices in granulated sugar, roll them in finely shredded coconut for an added layer of flavor and texture.

Storing and Enjoying Your Candied Ginger: Keep your candied ginger in an airtight container at room temperature, and it should remain fresh for several months. It’s perfect as a standalone treat, an ingredient in desserts, or even as a garnish for cocktails.

Using Monk Fruit and Other Sugar Alternatives in Candied Ginger

Monk Fruit Sweetener: Monk fruit sweetener is derived from the monk fruit and is many times sweeter than regular sugar. When substituting:

1. Use less monk fruit sweetener. Depending on the brand and blend, you might need anywhere from 1/3 to 1/2 of the amount of sugar called for in the recipe.
2. Keep an eye on the cooking process. Monk fruit sweetener might react differently than sugar when heated, so monitor the syrup’s consistency closely.

Other Sugar Alternatives:

• Stevia: Like monk fruit, stevia is a low-carb sweetener that is much sweeter than sugar. Use a reduced amount and check the specific brand’s conversion chart.
• Erythritol or Xylitol: These sugar alcohols can be used in a 1:1 ratio as a sugar substitute in most recipes. However, they might give a slightly different texture or aftertaste.

Tips:

1. Always check the conversion chart on the packaging of your sugar alternative. Different brands and blends can vary in sweetness.
2. When making a syrup with sugar alternatives, it might not thicken the same way as with regular sugar. You might need to adjust cooking times or methods.
3. Taste as you go. Adjust the sweetness level according to your preference.

Remember, while sugar alternatives can make the recipe more suitable for those watching their sugar intake or following specific diets, the final texture and taste might differ slightly from the traditional candied ginger made with granulated sugar. Experiment and find what works best for you!