5 Ingredients or Fewer

Homemade Candied Ginger

October 29, 2013
2 Ratings
  • Makes 1 cup
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • fur8elise
  • pattyrat
  • Adelucchi
  • Deb Roseman
    Deb Roseman
  • HRH
Phoebe is a writer, gluten-free chef, culinary instructor, award-winning blogger, and author of The Wellness Project. You can find her healthy comfort food and gluten-free finds on www.FeedMePhoebe.com

11 Reviews

Bella22410 June 10, 2020
Perfection!! Thank you so much for making this recipe so simple and easy to follow. I'm trying to expand my very limited baking and cooking skills and it's recipes like this that are making it such a success. Thanks again!
fur8elise January 24, 2016
I had 4 ounces of ginger and sliced it lengthwise with a vegetable peeler. Instead of discarding the water, I continued boiling the ginger until the liquid was reduced to ~1/2 cup and added 1/4 cup of sugar. The ginger was not yet translucent and there was no syrup, so I added another 1/2 cup of water and 1/4 cup of sugar. This time the sugar crystals appeared when the water was all evaporated and the ginger did become translucent a few minutes after the last addition of sugar. It came out perfectly. Delicious and peppery ginger flavor.
Catherine G. December 7, 2014
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:
HRH December 10, 2014
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.
pattyrat December 23, 2013
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."
Margaret W. January 29, 2017
Yes I had the same problem, what do I do with the ginger now that it has not crystallized. I'm very disappointed
Katie L. December 22, 2013
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...
Adelucchi December 8, 2013
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?
Teresa October 8, 2018
Yes! The first time I made it I used coconut sugar- fabulous many layered taste!👍🏻
PrayerPoseMom November 7, 2013
You just made my day! I love candied ginger; the possibilities and uses for it are endless.
Deb R. November 3, 2013
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?