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How to Make Your Own Candied Ginger

Candied ginger – also called crystalized ginger – is made from fresh ginger, sugar, and water. Yep, that’s it!

It’s a simple way to add the zesty flavor of ginger to recipes and a nice alternative to shredded fresh ginger, which can be too strong for some cookie palates. The candied version is smoother because you cook it, rather than adding it straight to cookie dough.

You can make your own for pennies when compared with buying the prepared version in groceries and specialty stores. Plus, it can be hard to find in the store.

And as a side note, health food gurus tell us that ginger (even the candied version) is a handy antidote to an upset stomach.

You can slice fresh ginger or grate it before cooking it.

Prep time: about 1 hour

Cool time: 2 hours

Makes about ½ - ¾ cup candied ginger

Ingredients

1/2 cup grated or sliced fresh ginger root

Water

1/2 cup white granulated sugar plus extra for coating

Directions for Making Candied Ginger

1. Place the grated or sliced ginger in a medium saucepan and cover it with water. Bring the mixture to a boil. Reduce heat and simmer the ginger mixture for 30 minutes. 
2. Add the sugar. Combine the mixture and bring it to a boil, then reduce heat to medium. Simmer uncovered for 30-35 minutes. Keep an eye on the water level and if it gets too low, add a couple of tablespoons additional water. Water will cook down to nearly no moisture.
3. Spread the ginger on parchment paper or waxed paper spread on a baking sheet. Allow ginger to cool for at least 2 hours. If ginger is too warm or wet when you toss it with sugar coating, it won’t stick but will rather just dissolve.
4. Toss cooled ginger in 2-3 tablespoons granulated sugar until pieces are thoroughly coated. Allow ginger to cool completely. Store in an airtight container in a dark, cool place. 
5. Ginger will keep for several months. You can chop it finely with a sharp kitchen knife to sprinkle on the tops of cookies.

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