How to Make Candied Ginger

Mar
1

Post by community member:

ginger-in-jar

My experiences with candy have not been exactly successful.

Entertaining, yes. (See How NOT to Make Horehound Candy.)

Successful, no.

So, it’s been a while since I’ve done the candy thing.

Even so, I’ve been thinking about making candied ginger for a long time. And now is the time.

Yep.

Any minute now.

Excuse me while I steel my nerve.

OK. I’m ready. I’ll be back when I’m done.

People. This was sooooo much easier than I thought. Seriously.

The first thing I did was a bit of recipe research. One set of recipes sliced the ginger very, very thinly and did only one boil, then dried it for a few hours and coated with sugar. The other group sliced the ginger thinly and did two boils, with the final one going until all the liquid was completely evaporated.

I tried the first method first because it seemed easier but the ginger stayed tough and very VERY hot. Also, not sweet enough.

Crystallized ginger should be seriously sweet. Really, what’s the point if it’s not seriously sweet?

So, I tried the second method. We have a winner!

Here is what you do:

1. Buy fresh ginger. The roots should be firm.

2. Peel the ginger. I saw on Cooks Illustrated that it’s easier if you use the side of a spoon to scrape the peel and it worked like a charm.

ginger-peeling

3. Chop the ginger–in chunks or slices, whatever you want. You do not have to slice it paper-thin like some recipes say. I did chunks. I like chunks. Chunks are great.

ginger-stage-1

4. Put the ginger in a saucepan. Measure the water you put in. Put in enough water to cover the ginger.

5. Put an equal amount of sugar in the pan – that’s why you needed to measure the water you put in.

ginger-stage-2-boiling

6. Boil for 45 minutes or so. The ginger will shrink some and turn golden in the center as it cooks.

7. Drain the syrup off the ginger. Save the syrup! It’s very hot, but great for fruit salads, homemade ginger ale, or drizzled over grapefruit and broiled. Plus you need a bit of the syrup for the next step.

The first set of recipes I studied stopped here. Dry the ginger for several hours or overnight. Make sure the pieces aren’t touching as they dry. Toss with sugar. But really, don’t stop here! Keep going!

8. Measure the ginger as you put it back in the saucepan (or another smaller one).

9. Put an equal amount of sugar in the pan and 2 tablespoons of syrup for every cup of ginger.

The sugar and ginger will look damp, but not at all wet. You might think it looks too dry. That’s okay. As soon as things heat up again, the ginger will release more liquid and it will get wetter. If you think you need more liquid, add a bit more. It won’t hurt and it will make you feel better, which is important when you’re making candy. I know.

10. Put the pan on medium heat and let it come to a boil. You can turn the heat down a bit if you want to, but you want to keep a good boil. Stir OFTEN. Keep an eye on this. As it boils way down, you’ll want to stir constantly so that it doesn’t start to burn.

11. Boil until all of the liquid boils out and the sugar separates and gets dry. Stir constantly at the end!

12. As soon as it gets dry, take it off the heat.

13. Put paper under a cooling rack. I used the shelves from my dehydrator. Worked like a charm.

14. Spread the ginger out on the rack to cool and let the sugar fall through onto the paper. Keep the sugar!

ginger-sugar

15. It’ll cool pretty fast. Taste it.

ginger-crystalized-from-top

Good, huh!

Keep your ginger and sugar in jars, away from humidity.

Get the printable and save it to your recipe box:
Candied Ginger

Robin from Rurification blogs at Rurification.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.



Comments

  1. bonita says:

    Robin, thanks, I’m certainly going to try this. I’m a ginger freak. I’ll make some of the ginger in nice thin strips… then for step 15, I’ll dip the strips halfway into some melted chocolate.

  2. prvrbs31gal says:

    I attempted this for the first time this winter and have to say that the homemade ginger ale is the best. However, the syrup is also good to mix with lemon juice and honey for coughs. And the kids like it better than the bad-tasting commercial stuff that doesn’t work, anyway.

  3. murphala says:

    Doing candied ginger was tickling my fancy and my sweet tooth…thanks for posting this! I will try it with the next gnarled root I buy! 🙂 And it’s a fabulous idea to make home-made ginger ale from the syrup. I have soda stream soda maker so that’s perfect. 🙂

  4. Darlene in North GA says:

    3 days ago, I bought some ginger root to do this very thing! I was going to go online and find a recipe to make it. You’ve saved my day. Thanks!

    How does one go about making gingerale out of the syrup? (Now if I could figure out how to make Reed’s Extra Ginger Ginger Beer (soda), I’d be in HOG HEAVEN.

  5. Robin from Rurification says:

    Hi Darlene! To make ginger ale, I just add plain fizzy soda water to my ginger syrup. If you’ve got a soda stream, then add plain water and give it a few pumps with the machine.

  6. Beecie says:

    I ran out of storebought candied ginger last week….and have been dreading having to reinvest. This is so perfect! I’m totally trying this as soon as I get to the store.

    Thanks for blazing the trail!

  7. Joy says:

    When I was in Hawaii I bought some candied ginger with the hot taste and rather tough texture like your first recipe. I like hot stuff and thought it was great. Not so sweet. I’m told it is often used in oriental cooking this way and am looking for recipes. Glad I don’t have to go all that way but can make my own–whichever kind I decide to make. Ginger syrup sounds interesting. Hummm.

  8. Darlene in North GA says:

    Just made 2 “palms” of raw ginger’s worth of this stuff. I can NOT tell you how GREAT this stuff is. Not only that, but now I have both ginger sugar AND ginger syrup “free” from making this.

    Only thing I did differently was that I had to add another 1 TBS of liquid in the second step. After about 5 minutes on med. my sugar wasn’t “melting”. That did the trick and the sugar then liquified. It may be that because I didn’t get the FIRST step boiling HARD and then turned it down too low that I extracted more liquid from the ginger than if I had had the correct ROILING BOIL. And THEN turned it down, but kept the rather hard boil instead of a gentle simmer. But it still turned out GREAT!!!

  9. Beecie says:

    I’ve meant to do this for ages, and finally got around to it. Thank you SOOOO much for all your work and research, this was so simple. And as always, the homemade product is so far superior to the store bought variety as to make you wonder how you survived without it. AND my husband is going to take the syrup for his ginger beer. AND I’m going to use the sugar in my gingerbread pancakes and ginger/pumpkin muffins. So NOTHING goes to waste. Love it!!

  10. Razzintaz says:

    I tried this. The spoon thing is amazing!!

    Do not walk over to your sink to get a drink! Keep a very close eye on this. I was almost done with the first cooking, and I needed a drink. Tin the 30 seconds I was gone it went real fast and burned. All of it … I am going to try this again. I know I can do it, and with how much candied ginger my daughter and I eat… I would rather make it myself… I also need to figure out how to grow it myself…

    I will try again next week when I am able to get to the grocery again.

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.



Canning Tutorials



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...


Thanks for being part of our community!