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Make Your Own Candied Ginger

Ginger is a familiar flavor for many of us; we love ginger snaps, Asian style dishes often use ginger, and if you have ever had the luck of tasting homemade Ginger Ale? It’s fantastic! Ginger is also a seriously good addition to your herbal stash. It’s not only tasty, it can stop nausea in it’s tracks. Here’s how ginger works its magic: the active components, like gingerol, have powerful anti-inflammatory and antioxidant effects. When you’re feeling queasy, ginger steps in to calm the storm. It’s great for nausea, morning sickness, and even motion sickness. The way it gently relaxes the stomach muscles is kind of like giving your tummy a soothing hug.

It’s a kid friendly remedy as well; almost like candy. You can also put a piece of candied ginger into a cup of hot water and let it infuse the water with the spicy ginger (and slightly sweet) flavors. Sipping it can help ease tummy troubles with a reward of chewing on that little piece of warm ginger root after the liquid is done. This was a fundamental tool in my Mom-toolbox when all five of my children were young.

Now, onto making candied ginger – not only does it pack all the stomach-soothing benefits, but it’s also a delicious treat. The process is simple and has a sweet reward at the end. You’ll start with fresh ginger, which you’ll peel and slice. Then, it’s simmered in a sugar syrup until tender. The final step is drying the slices and tossing them in sugar, which gives them a delightful sparkle and a sweet, spicy bite.

Candied Ginger Ingredients:

  • 1 pound (about 450 grams) fresh ginger root
  • 4 cups (950 ml) water
  • 4 cups (800 grams) granulated sugar, plus extra for coating
  • Pinch of salt


  • A sharp knife or vegetable peeler
  • A large pot
  • A candy thermometer (optional but helpful)
  • A wire rack
  • Parchment paper


  1. Prepare the Ginger: Start by peeling the ginger root with a sharp knife or a vegetable peeler. Slice the ginger thinly. Thinner slices will result in a more tender candied ginger, while thicker slices will have a bit more chew.
  2. Blanch the Ginger: In a large pot, bring 4 cups of water to a boil. Add the ginger slices and boil for about 2 minutes. This process helps to soften the ginger and remove some of its bite. Drain the ginger and rinse under cold water.
  3. Cook the Ginger: Return the blanched ginger to the pot. Add 4 cups of fresh water and 4 cups of sugar, stirring to combine. Bring the mixture to a simmer over medium heat, stirring occasionally. Add a pinch of salt.
  4. Monitor the Syrup: Continue to simmer the mixture until the syrup reaches about 225°F (107°C) on a candy thermometer. This can take around 45 minutes to an hour. The syrup will reduce and become slightly thickened, and the ginger will become translucent.
  5. Dry the Ginger: Once the ginger is candied, use a slotted spoon to transfer it to a wire rack set over a sheet of parchment paper. Spread the ginger pieces out so they aren’t touching each other. Allow the ginger to dry for at least a few hours, or overnight if you can. The ginger will become sticky and chewy as it cools.
  6. Coat the Ginger: When the ginger is mostly dry, toss the pieces in granulated sugar until they’re well coated. Shake off any excess sugar.
  7. Store the Candied Ginger: Keep your candied ginger in an airtight container at room temperature. It should last for several months, but good luck not eating it all before then!

Candied ginger is not only a delicious snack but also a fantastic way to add a zing to cookies, cakes, and other desserts. Plus, it’s a thoughtful homemade gift for friends and family. Enjoy your culinary creation!

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