Candied ginger is easy to make and great as candy or for garnishing cocktails and desserts. You only need a few ingredients for this recipe!
I started out with the idea to make candied ginger when I was playing around with Moscow mule garnishes.
Store-bought would have been fine, but that’s not how we do things.
“Homemade or go home,” I say. Or something like that.
The sweet and spicy combination of homemade crystalized ginger is my new favorite!
How To Make Candied Ginger
Start by peeling the ginger. This can be a BIG PAIN in
I would recommend checking out this tutorial if you need some tips.
When I’m in a hurry I will just slice the peel off with a knife but
After the ginger has been peeled, it’s time to slice.
If you are using the candied ginger to garnish a cocktail, strips are better. If for candy or other uses, then cut it into thin rounds.
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Bring sugar and water to a boil in a medium saucepan and then add the fresh ginger pieces.
Simmer the mixture for about 45 minutes.
Then drain the ginger using a colander – save the syrup!
Toss the ginger in sugar and let it dry and cool on a cooling rack.
And that’s it.
Well, there may be a little more to do but detailed instructions are in the recipe card.
Scroll down to see the full recipe below!
What Tools Do I Need?
A medium pot, mesh strainer or colander, and a bowl are the basics.
A mandolin is my favorite tool for slicing fresh ginger.
You will want to slice the ginger around a ⅛″ and using a mandolin will make more consistently sized pieces.
Be careful though – mandolins are very sharp.
You will also need a drying rack – a cooling rack for baked goods works perfectly.
Place the rack on top of a sheet of parchment paper for easy cleanup.
How long does homemade candied ginger last?
I recommend storing the dried candied ginger in an airtight container (like a mason jar.)
The store bought version will last for several months; the homemade version is preservative free so only lasts 2-3 weeks.
Different Ways to Use Candied Ginger
- a quick snack or dessert
- to top a cake, cookie, or cupcake
- a garnish for a Moscow mule or other ginger cocktail
Cocktails That Need to Be Garnished with Candied Ginger
Ingredients
- 1 cup ginger sliced ⅛" thick
- 2 cups water
- 2.5 cups white sugar separated
Instructions
- In a medium-sized pot bring, 2 cups of water and 2 cups of sugar to a boil. When boiling, add the ginger and reduce heat to a simmer for 45 minutes..
- Place a colander over a bowl and drain the mixture. Reserve the syrup for other uses.
- Place a cooling rack over a sheet of parchment paper. Add the remaining ½ cup of sugar into a medium, clean bowl and toss softened ginger in the sugar. Place the sugar-covered ginger on the cooling rack. Let dry overnight, then place in an airtight container.