How to Make Candied Ginger Root

Sugar-coated candied ginger is a sweet treat.

Crystallized candied ginger is a sweet, aromatic treat. Serve it as is or use it to adorn cakes and other desserts. The sweet, tender ginger also makes a satisfying replacement for fresh berries in muffins and quick breads. Candying the ginger isn't complicated and only requires minimal ingredients. Use fresh ginger root for the best flavor, as a root that has been stored is drier and releases less flavorful juices into the syrup mixture.

Things You'll Need

• 1/3 cup ginger root
• 1/2 cup plus 2 tbsp Sugar
• 1/2 cup water
• 1 tbsp lemon juice
• Vegetable peeler
• Knife
• Saucepan
• Spoon
• Bowl
• Drying rack
• Storage container

Instructions

1. Peel the skin from the ginger root with a vegetable peeler. Cut it into ¼ inch thick pieces with a sharp knife.

2. Mix the water, ½ cup of the sugar, and the lemon juice in a saucepan. Heat over medium-high heat, stirring constantly, until it begins to boil.

3. Add the ginger slices to the sugar mixture. Stir them so they are completely coated in the mixture and return it to a boil. Simmer for 20 minutes or until the ginger is tender.

4. Remove the pan from the heat. Let it sit until it has cooled to room temperature, then remove the ginger from the syrup with a slotted spoon. Drain on a towel.

5. Pour the remaining 2 tbsp. of sugar into a wide, shallow bowl. Dredge the ginger pieces through the sugar until they are completely coated. Set the pieces out in a single layer on a drying rack overnight, then store in a tightly sealed container until you are ready to use them.

Tips & Warnings

• Store candied ginger for up to three months at room temperature.

References

• Washington Post: Tip To Make Your Own Candied/Crystallized Ginger

Resources

• Read this Article in Spanish