Homemade Candied Ginger

By • October 29, 2013 8 Comments

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Author Notes: This recipe is super easy thanks to the technique, which I borrowed from Alton Brown - no candy thermometer necessary! If you don’t own a cooling rack, a parchment paper-lined baking sheet does the job. The recipe also produces a lot of ginger sugar. Store this with the candied ginger and use to flavor various other creations!PhoebeLapine

Makes 1 cup

  • ½ pound fresh ginger root
  • ½ cup sugar
  1. Peel the ginger and cut it into the thinnest possible slices using a mandolin or chef’s knife. Place the sliced in a medium lidded saucepan and cover with enough water to submerge them. Bring to a boil, then turn the heat down to medium-low, cover, and simmer until tender, about 35 minutes. The slices will be a deeper shade of yellow and have a more rubbery consistency. Reserve ¼ cup cooking liquid and drain.
  2. Return the ginger to the pot along with the reserved cooking liquid and the sugar. Bring to a rapid simmer over a high flame. Turn the heat down to medium and continue to simmer the ginger, stirring frequently, until the liquid has evaporated and the sugar begins to crystallize, about 10 to 15 minutes. Transfer the ginger immediately to a cooling rack or parchment-lined sheet pan. Spread in an even layer until cool enough to touch. Discard the excess ginger sugar, or reserve for another use. Store the candied ginger in an airtight container for up to three weeks.

More Great Recipes: Vegetables|Candy

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Comments (8) Questions (0)


9 months ago Catherine Glass

You have to add sugar after the cooking. If you look at the Alton Brown recipe he cooks it down and then dips the slices in sugar. Careless recipe directions D:


9 months ago HRH

Just looked up an Alton Brown candied ginger recipe from food network, no sugar dipping called for. Perhaps these aren't careless directions, but an adaptation of a different recipe than the one you're familiar with.


over 1 year ago pattyrat

Katie L, it looks like I have the same problem. Maybe didn't cook long enough after adding back to the pot with sugar and cooking liquid? The sugar didn't "crystalize."


over 1 year ago Katie L

What did I do wrong? My ginger never "candied" after I drained, and then added the water back with sugar. Just carmelized the ginger instead and turned brown...


over 1 year ago Adelucchi

Thanks for this recipe. Planning a "make cookies for our neighbors" party with my granddaughter and a neighbor soon. Want to teach them about more body friendly sugars. Will this work with coconut sugar?


almost 2 years ago PrayerPoseMom

You just made my day! I love candied ginger; the possibilities and uses for it are endless.


almost 2 years ago Deb Roseman

I can't wait to try this as I'm constantly trying to figure out what to do when I over indulge in ginger at the grocery store. I can't seem to pass it up when it's all fresh and plump! And please tell me you don't just drain off the extra water in the sink. Why not add it to a pot with tea bags for a nice gingery cup?


almost 2 years ago Trena Heinrich

This looks great! I just made candied ginger the other day for the first time. It's so expensive to buy and it's easy and delicious when made at home. I'm going to give this recipe a try the next time I make it. Thank you for the great instructions.