Ginger Candy (Crystallized Ginger, Candied Ginger, or Candied Ginger Chews) is a sweet, spicy, chewy, and lightly crunchy treat made with fresh ginger and sugar. This homemade ginger candy recipe is simple, flavorful, and perfect for enjoying on its own or adding to baked goods such as cookies, cakes, fruit cakes, breads, and desserts. It also makes a thoughtful holiday gift and is naturally vegan and gluten-free.
About Ginger Candy (Crystallized Ginger)
Ginger Candy, also known as crystallized ginger or candied ginger, is made by cooking fresh ginger in water, simmering it in sugar syrup, and then coating it with fine sugar. The result is a beautifully balanced confection with the warm sharpness of ginger and the sweetness of sugar.
Making crystallized ginger at home is easier than it may seem. You only need a few basic ingredients, and the process is straightforward. Homemade ginger candy is free from artificial colors, additives, and preservatives, making it a cleaner and more budget-friendly option than many store-bought versions.
Keep in mind that homemade candied ginger may look darker than commercially packaged ginger candy. Store-bought varieties are often lighter because of processing methods, while homemade versions retain a more natural color. Since this recipe does not use preservatives, the shelf life is also shorter, but the fresh flavor and texture are worth it.
This recipe can be halved, doubled, or tripled depending on how much candy you want to make. Serve it as a small sweet treat, use it in baking, or pack it in jars for edible gifting.
Ingredients
Ginger – Use fresh ginger root for the best taste and texture. Organic ginger is a good choice if available. Choose firm ginger with smooth skin and avoid pieces that look dry or shriveled.
Granulated White Sugar – This is used to make the sugar syrup in which the ginger is cooked. You may also use organic raw sugar, but it will make the finished candy darker in color.
Water – Water is needed to soften the ginger and to make the sugar syrup.
Castor Sugar – Fine castor sugar is used to coat the cooked ginger pieces. It gives the candy a pleasant sugary crust and a light crunch.
Optional Flavor Variations – For a subtle flavor change, you can add a little ground cardamom, vanilla extract, or orange extract to the sugar syrup.
How To Make Ginger Candy
Cook The Ginger
Peel 8 ounces (225 g) of fresh ginger and cut it into thin coins, about ⅛ inch thick. You can also cut the ginger into small cubes if you prefer bite-sized ginger candy pieces.
Add the sliced ginger to a medium saucepan along with 3 cups of water.
Bring the water to a rolling boil over high heat. Once it boils, reduce the heat to low and cook the ginger for 2 minutes.
Remove the pan from the heat, strain the ginger, and discard the water.
Repeat the same boiling and draining process two more times. Drain the ginger well and set it aside.
Note – Boiling the ginger several times helps reduce bitterness and softens its fibrous texture. It also allows the ginger to absorb the sugar syrup more evenly later.
Make The Ginger Syrup
Add 1 cup of water and 1 cup of granulated white sugar to a pan. Heat the mixture over medium heat.
Once the mixture comes to a boil, reduce the heat to low and cook for 5 to 6 minutes, stirring once or twice until the sugar dissolves and the syrup slightly thickens.
Make Crystallized Ginger
Add the cooked ginger slices to the sugar syrup. Cook on low heat for 20 to 30 minutes, or until the ginger pieces turn translucent. Do not stir during this stage, as stirring may cause unwanted crystallization in the syrup.
Strain the ginger through a fine-mesh strainer. The leftover ginger syrup can be saved and used later to sweeten drinks, cocktails, iced tea, lemonade, or other beverages.
Note – Be very careful while handling the pan and syrup, as the sugar syrup will be extremely hot.
Transfer the ginger pieces to a bowl and let them cool for about 2 minutes.
Add ¼ cup of castor sugar to the bowl and toss gently until all the ginger pieces are evenly coated.
Arrange the coated ginger pieces on a wire cooling rack in a single layer. Let them dry for 6 to 8 hours, or until they are no longer sticky.
Tip – Cover the rack loosely with a thin muslin cloth to protect the candy from dust while it dries.
Once dry, store the ginger candy in an airtight container. It will keep for up to 2 weeks at room temperature or up to 2 months in the refrigerator.
Frequently Asked Questions
Peeling – Hold the ginger root in one hand and use the edge of a metal spoon to scrape away the skin. A blunt knife can also be used if preferred.
Slicing – Slice the ginger across the grain into thin coins, about ⅛ inch thick, using a sharp knife or mandoline slicer. You can also cut it into small cubes. Avoid slicing it too thin, or the candy may become dry.
Usage Ideas
Serve candied ginger as a simple homemade candy whenever you want something sweet with a spicy kick.
Chop it finely and add it to cookies, cakes, fruit cakes, muffins, quick breads, or sweet loaves for extra warmth and flavor.
Use it in desserts such as brownies, pies, tarts, and puddings, or add a few pieces to drinks such as lemon soda, iced tea, or warm beverages.
For a special after-dinner treat, dip the candied ginger pieces in melted chocolate or peanut butter. Let them cool and set before serving.
Finely chopped ginger candy can also be mixed into salads for a sweet and spicy contrast.
Ginger candy is also a lovely homemade gift. Pack it in clean glass jars or small airtight containers and share it during holidays, festivals, or special occasions.
It also works well as a small travel treat because it is easy to pack and full of bold ginger flavor.
Storage Suggestions
Because homemade ginger candy is made without artificial preservatives, it does not last as long as store-bought candy. Store it in a clean, dry, airtight container for up to 15 days at room temperature or up to 2 months in the refrigerator.
To extend the shelf life, you can use oxygen absorbers or pack the candy in a vacuum-sealed bag.
You can also freeze candied ginger for about 6 months. Thaw only the quantity you need and keep the rest frozen for later use.
Ginger Candy Recipe (Crystallized Ginger, Candied Ginger)
Ingredients
- 8 ounces fresh ginger (225 g)
- 1 cup granulated white sugar
- 1 cup water (plus more for cooking the ginger)
- ¼ cup castor sugar
Instructions
Cook The Ginger
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Peel the ginger and slice it into thin coins, about ⅛ inch thick.
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Add the sliced ginger to a medium saucepan with 3 cups of water.
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Bring to a rolling boil over high heat. Reduce the heat to low and cook for 2 minutes.
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Strain the ginger and discard the water.
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Repeat the boiling and draining process two more times.
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Drain well and set the ginger aside.
Make Sugar Syrup
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Add 1 cup of water and 1 cup of granulated white sugar to a pan.
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Bring to a boil over medium heat. Reduce the heat to low and cook for 5 to 6 minutes, stirring once or twice.
Make Crystallized Ginger
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Add the cooked ginger to the sugar syrup and cook undisturbed on low heat for 20 to 30 minutes, or until translucent.
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Strain the ginger using a fine-mesh strainer. Save the syrup if you would like to use it in drinks.
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Let the ginger cool for 2 minutes, then toss it with castor sugar until evenly coated.
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Arrange the pieces on a wire rack in a single layer and let them dry for 6 to 8 hours.
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Store in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.
Notes
You can cut the ginger into small cubes instead of slices.
Add a little ground cardamom, vanilla extract, or orange extract to the sugar syrup for a different flavor.
This recipe can be halved, doubled, or tripled as needed.
Handle the hot sugar syrup carefully, as it can cause burns.