Candied Ginger
Prep time: 
Cook time: 
Total time: 
  • About 3 cups of thinly sliced ginger, peeled
  • Water to cover
  • 1 generous pinch of salt
  • Reserved ginger water
  • 1½ cups of granulated sugar
  • Wire rack
  1. You get a couple of win wins on this recipe. Once you get to reserve the ginger water, which can be used in drinks, or smoothies, and you get the ginger simple syrup. What’s not to love about that!
  2. Start by peeling your ginger. This is probably the only time intensive part. You can use the back of a spoon to accomplish this, or a pairing knife. I’ll let you decide. Once you have the ginger peeled, take a sharp knife, and slice the ginger into very thin slices. Try to be consistent on this process. I went with about a ¼ inch.
  3. Take the sliced ginger and place them into a pot, covering them with water. Add in a pinch of salt for good luck.
  4. Bring this to a simmer, and cook to tenderize the ginger for about 30 minutes. After 30 minutes, or so, take out about ½ cup of the water and set it to the side. Strain the water (feel free to reserve it for later drinking or mixing into drinks), and return the sliced ginger back to the pot.
  5. Add in 1 cup of the sugar and reserved ½ cup of water. Bring the pot to a medium-low heat and cook for about 45 minutes. This is where things will get interesting, allowing the sugar to dissolve and meld into the ginger. It’s fun to say the least.
  6. Strain the ginger once again, and reserve that syrup for later use as well. It’s golden and delicious and is perfect to use in your summertime cocktails. Here is the next time intensive (not really) process. Lay out a baking sheet, placing a wire wrack over it. Take each slice of ginger and lay it on the rack to cool. This takes about 1 hour or so.
  7. Take the remaining ½ cup of sugar and place it into a mixing bowl. Take the slices of slightly cooled ginger and add them to the bowl, shaking, and coating the ginger along the way. You want full coverage here. Return the sugar coated ginger back onto the rack, and let them air dry overnight, or at least 4 hours. Shake off any excess sugar before storing.
  8. Now you are ready to store. I store mine in a large mason jar that can be sealed, and placed into my spice cabinet. Feel free to eat them freely, or use them in sauces, baked goods, etc.
Recipe by Simple Comfort Food at