This is Nazia, a writer at Food And Meal, I’m thrilled to share my recipe for homemade candied ginger. As someone with a major sweet tooth, I’ve always loved the spicy-sweet kick of candied ginger. There’s just something about the crystalized sugar coating and warm ginger flavor that makes my tastebuds sing.
I first tried my hand at making candied ginger years ago as a holiday gift for friends and family. While store-bought candied ginger is fine, I found that making it at home allowed me to customize the flavors and achieve that perfect chewy-crisp texture. After plenty of trials and errors, I’ve honed my technique into something I’m quite proud of.
My hope is that this candied ginger recipe can help others discover the magic of turning a simple ginger root into a delicious candy. No fancy equipment needed – just some basic ingredients, patience, and a little love. As you slice into the glistening ginger pieces, I hope you’ll be transported back to cozy winter nights filled with the smells of cinnamon and cloves. Candy-making has always been one of my favorite ways to infuse food with happy memories.
Candied Ginger Recipe
CANDIED GINGER
Equipment
Ingredients
- 2 cups thin strips peeled fresh ginger
- 2 cups granulated sugar, plus more for coating
- Brown sugar, for coating
Instructions
- In a small stockpot over medium heat, boil the ginger strips gently in water until tender, 20 to 30 minutes. Drain and return the ginger to the pot. Reduce the heat to low.
- Add the sugar and 1⁄4 cup water, mix to combine, and cook, stirring frequently, until there’s almost no liquid left.
- While the ginger strips are still hot, shake or roll them in granulated sugar and brown sugar. Separate the strips and lay them out on parchment paper to cool.
- Enjoy this spicy-sweet snack immediately or store in an airtight container up to 2 weeks.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Mastering Candied Ginger: Tips and Tricks
When making candied ginger from scratch, have patience. Letting the raw ginger slowly candy in the sugar syrup is crucial for developing the glossy exterior and tender-chewy interior that makes it so delicious. Resist the urge to rush the process. Good things come to those who wait!
Chopped candied ginger is a perfect addition to cookie or scone dough. The crystalized sugar and ginger flavor take these treats up a notch. I like to fold in candied ginger chunks just before the dough is fully mixed so they retain their identity. Seeing those glistening pieces of ginger nestled throughout is so charming.
A small amount of minced candied ginger can add exotic flair to cakes and cupcakes. Start with just 2-3 tablespoons per batch, tasting the batter before adding more. You want the ginger to harmonize with other flavors, not overwhelm. A delicate ginger kiss rather than a spicy shout!
When using candied ginger in savory cooking, go lighter on additional sweeteners and let the ginger candy-sweetness shine. It’s excellent paired with flavors like orange, lemon, mustard and soy sauce. I love a simple chicken stir fry with slivers of candied ginger scattered throughout the finished dish.
Serving Suggestions
Candied ginger pairs wonderfully with many desserts and baked goods. Add diced candied ginger to cookies, cakes, or quick breads like banana bread or pumpkin bread for a sweet, spicy kick. It also makes a tasty addition to fruit crisps, crumbles, or cobblers – try it with cherry, peach, or apple fillings.
For a simple yet delicious dessert, serve candied ginger over vanilla ice cream or frozen yogurt. The contrast of sweet cold creaminess and warm, gingery bits is delightful. You can also use candied ginger as a topping for cheesecake or pound cake for the same effect.
Candied ginger can be used to make a unique sweet and spicy tea. Simply steep a few pieces in hot water for a soothing beverage. Add milk and a natural sweetener if desired. It also makes a nice addition to chai tea blends.
For a creative cocktail, try muddling candied ginger into an old fashioned or Moscow mule. The ginger flavor plays nicely with bourbon, whiskey, vodka and ginger beer.
FAQs of Candied Ginger
- Are crystallized ginger and candied ginger the same? Crystallized ginger and candied ginger refer to the same product. The terms are often used interchangeably to describe ginger that has been preserved in sugar.
- Why do people eat candied ginger? People eat candied ginger for its unique sweet and spicy flavor. It is also consumed for its potential digestive benefits and to alleviate nausea.
- Is too much candied ginger bad for you? While candied ginger is generally considered safe, consuming excessive amounts may lead to digestive discomfort. Moderation is advised to avoid potential side effects.
- Is candied ginger the same as ground ginger? No, candied ginger and ground ginger are different. Candied ginger is ginger preserved in sugar, while ground ginger is the dried, powdered form of the spice.
- How long can I store homemade candied ginger? You can store homemade candied ginger in an airtight container at room temperature for up to six months. For prolonged freshness, refrigerate it.
- Can I use older ginger for this recipe? While young ginger is preferred, you can use older ginger with a stronger, spicier flavor. Adjust the blanching time to reduce its intensity.
- Is candied ginger gluten-free? Yes, traditional candied ginger is gluten-free as it consists of ginger, sugar, and water. However, always check product labels for added ingredients.
- Can I make candied ginger without a food dehydrator? Certainly! You can air-dry candied ginger slices by placing them on a wire rack in a cool, dry place for several days.
- Can I adjust the level of spiciness in candied ginger? Absolutely! Adjust the spiciness by controlling the blanching time and the thickness of your ginger slices. Longer blanching reduces spiciness, while thinner slices intensify it.
Conclusion
As we come to the end of this candied ginger blog post, I want to reiterate my enthusiasm for this sweet and spicy treat. Candied ginger is such a versatile ingredient to have on hand, whether using it for baking, as a topping on ice cream or yogurt, or simply enjoying a piece on its own. The crystallized sugar coating contrasts beautifully with the warming ginger flavor.
I hope you’ll take inspiration from my journey of discovering candied ginger and experiment with ways to incorporate it into your own kitchen. Don’t be afraid to get creative and come up with your own candied ginger combinations and recipes. Part of the joy is in customizing it to your personal tastes.
And if you ever have questions or want to share your experiences, please don’t hesitate to reach out on social media or the Food and Meal website. I love connecting with fellow food enthusiasts and learning new tips and tricks. The world of cooking should be about community, creativity, and fun – values we strive to embody here at Food and Meal.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.