Candied ginger is easy to make and great as candy or for garnishing cocktails and desserts. You only need a few ingredients!
I started out with the idea to make candied ginger when I was playing around with Moscow mule garnishes. Store-bought would have been fine, but that’s not how we do things. “Homemade or go home,” I say. Or something like that.
The sweet and spicy combination of homemade crystalized ginger is my new favorite!
How To Make Candied Ginger
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Start by peeling the ginger. This can be a BIG PAIN in
After the ginger has been peeled, it’s time to slice. If you are using the candied ginger to garnish a cocktail, strips are better. If for candy or other uses, then cut it into thin rounds.
Bring sugar and water to a boil in a medium saucepan and then add the fresh ginger pieces. Simmer the mixture for about 45 minutes. Then drain the ginger using a colander – save the syrup!
Toss the ginger in sugar and let it dry and cool on a cooling rack. And that’s it. Well, there may be a little more to do but detailed instructions are in the recipe card.
What Tools Do I Need?
A medium pot, mesh strainer or colander, and a bowl are the basics.
A mandolin is my favorite tool for slicing fresh ginger. You will want to slice the ginger around a 1/8″ and using a mandolin will make more consistently sized pieces. Be careful though – mandolins are very sharp.
How long does homemade candied ginger last?
I recommend storing the dried candied ginger in an airtight container (like a mason jar.) The store bought version will last for several months; the homemade version is preservative free so only lasts 2-3 weeks.
Different Ways to Use Candied Ginger
- a quick snack or dessert
- a garnish for a Moscow mule or other ginger cocktail
- to top a cake, cookie, or cupcake
Cocktails That Need to Be Garnished with Candied Ginger
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- 1 cup sliced ginger, 1/8" thick
- 2 cups water
- 2.5 cups granulated sugar, separated
- In a medium-sized pot bring, 2 cups of water and 2 cups of sugar to a boil. When boiling, add the ginger and reduce heat to a simmer for 45 minutes..
- Place a colander over a bowl and drain the mixture. Reserve the syrup for other uses.
- Place a cooling rack over a sheet of parchment paper. Add the remaining 1/2 cup of sugar into a medium, clean bowl and toss softened ginger in the sugar. Place the sugar-covered ginger on the cooling rack. Let dry overnight, then place in an airtight container.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 200 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 51g Fiber: 0g Sugar: 50g Protein: 0g