Homemade candied ginger is a sweet, spicy, and chewy treat that’s as delicious as it is beneficial for your health. Whether you’re looking to soothe digestion, spice up baked goods, or enjoy a zesty snack, this easy recipe delivers flavor and versatility in every bite. With just a few simple ingredients and a bit of time, you can transform fresh ginger root into sugary morsels that are perfect for snacking, gifting, or baking. Plus, you get the bonus of homemade ginger syrup to use in drinks or desserts. Let’s dive into how to make this irresistible treat at home.
Why You’ll Love This Homemade Candied Ginger
Homemade candied ginger has a bold, natural flavor that’s far superior to anything store-bought. The sweet crunch of sugar coating gives way to the warm, spicy heat of ginger, creating a delicious contrast that makes it hard to eat just one piece. This recipe is:
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All-natural with no preservatives
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Incredibly budget-friendly
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A great way to preserve fresh ginger
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Vegan and gluten-free
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A tasty digestive aid and sore throat soother
Whether you’re enjoying it as a snack or mixing it into baked goods like cookies or muffins, this recipe offers unbeatable freshness and zing.
Ingredients
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1 pound fresh ginger root (preferably young for tenderness)
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2 cups water (reserved from boiling ginger)
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2 cups granulated sugar (plus more for coating)
Step-by-Step: How to Make Homemade Candied Ginger
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Peel and Slice the Ginger:
Use the edge of a spoon to peel the ginger skin off easily. Then, slice the ginger into thin, even pieces, about ⅛-inch thick. You can use a mandoline or a sharp knife. Slice into rounds or strips based on your preference. -
Boil the Ginger:
Place the sliced ginger into a pot of boiling water. Cover and boil for 30 minutes to soften and mellow the spicy bite. After boiling, drain it in a colander placed over a bowl, reserving the water. -
Simmer in Sugar Syrup:
Return the ginger to the pot. Add 2 cups of the reserved ginger water and 2 cups of sugar. Bring to a boil, then reduce to a simmer. Let it simmer for 30 to 35 minutes, stirring occasionally, until most of the syrup is absorbed and the ginger becomes translucent and tender. -
Drain and Cool:
Once done, drain the ginger again—this time saving the ginger syrup for later use (great in tea or cocktails). Spread the ginger pieces in a single layer on a cooling rack set over parchment paper and let them cool for 30 minutes. -
Sugar Coat the Ginger:
While still sticky, toss the ginger pieces in a bowl of granulated sugar until evenly coated. -
Dry and Store:
Lay the sugar-coated ginger on a parchment-lined baking sheet to air dry completely—overnight is ideal. Once dry, store it in an airtight container for up to a month.
Helpful Tips
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Use young ginger if you can find it. It’s less fibrous and more tender.
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Slice as evenly as possible for consistent texture and cooking.
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Don’t toss the ginger syrup—it’s liquid gold for teas, cocktails, or baking.
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If your syrup evaporates too quickly, reduce heat and add a splash more water.
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Let the ginger dry fully before storing to prevent stickiness or mold.
Substitutions and Variations
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Sugar Substitutes: Use coconut sugar or maple sugar for a slightly different flavor.
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Spiced Version: Add cinnamon, cloves, or star anise to the syrup for extra spice.
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Citrus Twist: Add lemon or orange zest to the simmering syrup for a citrusy kick.
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Low Sugar Option: Skip the final sugar coating for a less sweet version.
Storage Instructions
Once completely dry, store your candied ginger in an airtight container at room temperature. It stays fresh for up to one month. For longer storage, you can refrigerate it for up to 3 months or freeze it for up to 6 months. Just make sure it’s well-dried and sealed tightly to avoid moisture buildup.
Nutritional Information
Per 1-ounce serving (approx. 2–3 pieces):
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Calories: 130
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Total Fat: 0g
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Sodium: 0mg
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Total Carbohydrates: 33g
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Sugars: 30g
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Fiber: 0.5g
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Protein: 0g
Ginger also contains beneficial compounds like gingerol, known for its anti-inflammatory and digestive benefits.
Serving Suggestions
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Snack it solo: Enjoy a piece or two after meals to aid digestion.
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Bake it in: Chop and add to cookies, muffins, or scones for a spicy-sweet punch.
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Gift it: Package in cute jars for a homemade holiday or hostess gift.
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Top your breakfast: Sprinkle over oatmeal or yogurt for added zing.
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Pair with cheese: Add to a cheese board for a sweet and spicy contrast.
Frequently Asked Questions About Homemade Candied Ginger
How spicy is candied ginger?
Candied ginger has a mild heat that’s balanced by the sugar. Using young ginger results in a softer flavor, while older ginger tends to be spicier and more fibrous.
Can I make it less sweet?
Yes, you can skip the final sugar toss or reduce the sugar in the simmering syrup. Just note that the final product might not preserve as well.
What can I do with the leftover syrup?
Use it in teas, drizzle it over pancakes or desserts, or stir into cocktails. It’s flavorful and versatile.
Do I need to refrigerate candied ginger?
Not unless you’re keeping it long-term. As long as it’s dried and sealed, room temp is fine. For extended freshness, refrigerate or freeze.
Conclusion
Thank you so much for stopping by and sharing in the joy of making homemade candied ginger! This recipe has been a favorite in my kitchen for years. It’s easy to make, wonderfully flavorful, and such a great way to enjoy the natural warmth and health benefits of ginger. Whether you’re snacking, gifting, or baking, this little gem of a recipe adds a spicy-sweet spark to anything. I hope you enjoy it as much as I do, and I can’t wait for you to try it in your own home. Happy cooking, and thank you for being a part of this food-loving community!
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Homemade Candied Ginger
- Total Time: 1 hour 55 minutes (plus drying time)
- Yield: 10 servings 1x
- Diet: Vegan
Description
This easy homemade candied ginger is chewy, spicy, sweet, and incredibly simple to make. Perfect for snacking, baking, or gifting.
Ingredients
1 pound fresh ginger root (preferably young ginger)
2 cups reserved water (from boiling ginger)
2 cups granulated sugar (plus extra for final coating)
Instructions
-
Peel and Slice the Ginger:
Use the edge of a spoon to peel the ginger skin off easily. Then, slice the ginger into thin, even pieces, about ⅛-inch thick. You can use a mandoline or a sharp knife. Slice into rounds or strips based on your preference. -
Boil the Ginger:
Place the sliced ginger into a pot of boiling water. Cover and boil for 30 minutes to soften and mellow the spicy bite. After boiling, drain it in a colander placed over a bowl, reserving the water. -
Simmer in Sugar Syrup:
Return the ginger to the pot. Add 2 cups of the reserved ginger water and 2 cups of sugar. Bring to a boil, then reduce to a simmer. Let it simmer for 30 to 35 minutes, stirring occasionally, until most of the syrup is absorbed and the ginger becomes translucent and tender. -
Drain and Cool:
Once done, drain the ginger again—this time saving the ginger syrup for later use (great in tea or cocktails). Spread the ginger pieces in a single layer on a cooling rack set over parchment paper and let them cool for 30 minutes. -
Sugar Coat the Ginger:
While still sticky, toss the ginger pieces in a bowl of granulated sugar until evenly coated. -
Dry and Store:
Lay the sugar-coated ginger on a parchment-lined baking sheet to air dry completely—overnight is ideal. Once dry, store it in an airtight container for up to a month.
Notes
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Use young ginger for the most tender results.
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Don’t throw away the leftover syrup—it’s great for tea or cocktails.
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If syrup evaporates too fast while simmering, add a splash of water.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes Cool/Dry Time: 30 minutes active + overnight drying
- Category: Dessert
- Method: Simmering and Drying
- Cuisine: American
Nutrition
- Serving Size: 1 oz (approx. 2–3 pieces)
- Calories: 130
- Sugar: 30g
- Carbohydrates: 33g
- Protein: 0g