Candied Ginger
Sweet, tender, and slightly spicy—perfect for snacking, baking, or adding to tea.
Ingredients
1 lb fresh ginger
2 cups reserved water (from boiling ginger)
2 cups granulated sugar
Extra granulated sugar, for coating
Instructions
1. Prepare the Ginger
Peel the fresh ginger using the edge of a spoon (this removes skin without wasting too much).
Slice the ginger ⅛-inch thick using a mandoline or a sharp knife.
2. Boil the Ginger
Bring a large pot of water to a boil over medium heat.
Add the sliced ginger, cover, and boil for 30 minutes.
Drain the ginger in a colander set over a bowl, reserving 2 cups of the boiling water.
3. Simmer in Syrup
Return the drained ginger to the pot.
Add 2 cups of the reserved water and 2 cups granulated sugar.
Bring to a boil, then reduce heat to a simmer.
Cook for 30–35 minutes, stirring occasionally, until most of the syrup has evaporated and the ginger is tender.
4. Drain and Cool
Drain the ginger again in a colander over a bowl, reserving any remaining syrup for other uses (like cocktails or tea).
Lay the ginger slices in a single layer on a cooling rack over a parchment-lined baking sheet.
Let cool for 30 minutes.
5. Coat in Sugar
While the ginger slices are still sticky, toss them in a bowl with extra granulated sugar until evenly coated.
6. Dry and Store
Arrange the sugared ginger slices on a parchment-lined baking sheet to dry completely, usually overnight.
Store in an airtight container at room temperature.
Tip: The reserved syrup is delicious for sweetening tea or drizzling over desserts.
