“My mom loves candied ginger, so this recipe is for her!” – April Ferre
Candied (Crystallized) Ginger
Ingredients
- 1 Pound Fresh Ginger
- 2 Cups Sugar Plus Extra for Coating
Instructions
- Peel ginger (a grapefruit spoon works well for this) and slice into 1/8-inch slices.
- In a medium saucepan, bring water to a boil. Add sliced ginger and continue to boil for 30 minutes. Drain ginger into a colander, reserving the cooking water.
- Return 2 cups of the ginger water to the saucepan and add sugar. Bring to a boil, stirring until sugar is dissolved.
- Add back the ginger slices and reduce heat to a gentle simmer. Simmer for 30 to 40 minutes, stirring occasionally, until the ginger starts to become translucent and the syrup becomes quite thick and measures approximately 225 degrees. You will want to stir more frequently as the syrup become thicker.
- Drain the ginger again, reserving the ginger simple syrup, if desired, for use in other recipes.
- Lay the ginger in a single layer on a cooling rack over a lined baking sheet. Allow to dry until ginger is still sticky, but no longer wet.
- Toss the dried ginger slices in granulated sugar to coat and return to a clean cooling rack. Allow to continue to dry completely overnight.
- Store in an airtight container. Recipe may be scaled up or down as desired.
2026 Adapted Recipe – April Ferre – Adapted from Downshiftology