Candied Ginger Sweet and Spicy (Printable)
Sweet and spicy ginger coated in sugar, perfect for snacking or baking. Homemade version with natural heat and chewy texture.
# What You'll Need:
→ Ginger Preparation
01 - 10 oz fresh ginger root, peeled
→ Sugar Syrup
02 - 2 ½ cups water
03 - 2 cups granulated sugar
→ Coating
04 - ½ cup granulated sugar for dredging
# Directions:
01 - Slice the peeled ginger into thin, even rounds about ⅛-inch thick.
02 - In a medium saucepan, combine the sliced ginger and water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, until the ginger is tender.
03 - Drain the ginger, reserving ¼ cup of the cooking liquid.
04 - Return the ginger to the saucepan with the reserved cooking liquid and 2 cups sugar. Bring to a gentle boil, stirring frequently. Simmer uncovered over medium heat until the syrup thickens and almost evaporates (about 20–25 minutes), and the ginger becomes translucent.
05 - Using tongs or a slotted spoon, transfer the ginger pieces to a wire rack set over parchment paper. Let cool for 10–15 minutes.
06 - While still tacky, toss the ginger slices in the remaining ½ cup sugar to coat. Shake off excess sugar.
07 - Allow to dry completely at room temperature for at least 1 hour.
08 - Store in an airtight container at room temperature for up to 2 months.
# Expert Tips:
01 -
- The balance between fiery heat and crystalline sweetness keeps you coming back for just one more piece
- Making it yourself costs a fraction of the pricey store bought version and lets you control the spice level
02 -
- The syrup reduction phase can go from perfect to burned in minutes, so stay close and stir often as it thickens
- Sugar coating clumps if the ginger is too wet or too cold, so timing that final toss matters more than it seems
03 -
- A vegetable peeler works faster than a paring knife for removing ginger skin without wasting too much flesh
- If your ginger pieces vary in thickness, remove smaller ones from the syrup first so they do not overcook