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Homemade Candied Ginger

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Prep Time 15 minutes
Cook Time 1 hour
Dry 8 hours
Total Time 9 hours 15 minutes
Servings 2 cups

Ingredients
  

  • 1 pound fresh ginger root
  • 4 cups water for boiling
  • 3 cups granulated sugar for syrup
  • 1½ cups water for syrup
  • 1 cup granulated sugar for coating

Instructions
 

  • Peel ginger with vegetable peeler or spoon edge
  • Slice into ⅛ to ¼-inch thick rounds or matchsticks
  • Place ginger in large saucepan with 4 cups water, bring to boil
  • Boil 30 minutes to soften and mellow heat
  • Drain ginger, discard water
  • In same pan, combine 3 cups sugar and 1½ cups fresh water
  • Stir over medium heat until sugar dissolves completely
  • Add drained ginger to syrup, bring to gentle simmer
  • Simmer 45-60 minutes, stirring occasionally, until translucent and tender
  • Ginger should look glassy, syrup thick like honey
  • Remove ginger with slotted spoon, save syrup
  • Place ginger on wire rack over baking sheet, dry 2-3 hours until tacky
  • Toss ginger in 1 cup sugar to coat completely
  • Return to rack, dry 8-12 hours at room temperature (or 2-3 hours at 170°F)
  • Store in airtight container at room temperature
  • Refrigerate ginger syrup in sealed jar

Notes

  • Use young, fresh ginger with thin skin
  • Slice uniform thickness for even cooking
  • Don't skip the first boil—mellows the ginger heat
  • Gentle simmer only—boiling makes tough
  • Save the syrup—valuable for drinks and desserts
  • Properly dried ginger lasts 6 months
  • Layer parchment to prevent sticking
  • Speed drying in a 170°F oven for 2-3 hours
  • Syrup keeps for 3 months refrigerated
  • Less sweet: reduce sugar in syrup and coating
  • Perfect for baking, snacking, or gifts
  • Natural digestive aid and nausea remedy