There is something special about making homemade candied ginger in your own kitchen. It’s one of those old-fashioned recipes that fills the house with warm, spicy sweetness and slows the day down a little. With nothing more than fresh ginger, sugar, and water, you can turn simple sliced ginger into a chewy treat that keeps for months. This recipe is practical, easy to follow, and uses ingredients you already have on hand.
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Whether you love crystallized ginger for baking, snacking, or adding to an herbal tea, this homemade version tastes fresher, brighter, and better than anything at the grocery store. If you enjoy making simple old-fashioned treats at home like me, then you might also like my Homemade Chewy Caramel Candy Without Corn Syrup for another sweet and nostalgic recipe.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 65 to 70 minutes
- Drying Time: 2 hours plus overnight
- Total Time: About 1 day
- Yield: About 2 cups candied ginger
- Difficulty: Beginner friendly
- Why You’ll Love It: Simple ingredients, long shelf life, old-fashioned flavor
Why You Will Love This Homemade Candied Ginger
- Made with simple ingredients you already have
- Uses fresh ginger for the best flavor
- Easy recipe with clear steps and minimal hands-on time
- Creates a sweet, spicy treat perfect for baking, gifting, or snacking
- Stores well for months and freezes beautifully
Ingredients
- 1 pound fresh ginger root, preferably young and smaller pieces
- Pinch of salt
- 2 cups white granulated sugar
- Extra sugar for coating
- Water
How to Make Homemade Candied Ginger
STEP 1: Peel and slice the ginger root into ⅛ inch slices. A mandolin makes this step simple and keeps the thickness even.
STEP 2: Add the sliced ginger to a medium pot and cover with water. Bring it to a boil, then reduce the heat and simmer for 30 minutes. Carefully drain off the water, saving ½ cup of the cooking liquid to use in the next step.
STEP 3: Return the ginger to the pot. Add the reserved ginger water, the granulated sugar, and the salt. Bring it to a boil again. Lower the heat to medium and cook for 35 to 40 minutes, stirring occasionally. The syrup should reach 225 degrees F on a candy thermometer.
STEP 4: Drain the ginger in a colander placed over a bowl so you can keep the syrup if desired. Spread the ginger on a cooling rack set over a cookie sheet. Separate the slices and let them dry for about 2 hours. They should feel sticky but not wet.
STEP 5: Place the sticky ginger slices in a bowl of sugar and toss until coated. Arrange them back on the rack and let them dry overnight.
STEP 6: Once fully dry, store your candied ginger in an airtight container in a cool, dark place. It keeps for several months and can be frozen for at least 6 months.
Simple Ways to Use Homemade Candied Ginger
- You can also drop a slice or two into a warm cup of my Elderberry Tea for a sweet, comforting swap when you do not have fresh ginger on hand.
- Add to muffins, cookies, or quick breads
- Chop into granola
- Stir into tea
- Serve with cheese
- Snack on it just as it is
Can Candied Ginger Have Health Benefits?
Ginger has been studied for digestive support, nausea relief, and antioxidant properties. While candied ginger contains sugar, it still retains some of the natural compounds found in fresh ginger.
According to the National Institutes of Health, ginger has been evaluated for its potential effects on digestion and nausea.
Source: National Center for Complementary and Integrative Health, “Ginger.” https://www.nccih.nih.gov/health/ginger
For a warm dessert topping that goes well with so many homemade treats, you can also try my Old-Fashioned Hot Fudge Sauce made with real chocolate or my soft caramel sauce for those who love a caramel drizzle.
Frequently Asked Questions About Homemade Candied Ginger
Can I use older ginger for this recipe?
You can, but I have found that young, fresh ginger creates a softer candied texture and better flavor.
Is crystallized ginger the same as candied ginger?
Yes, crystallized ginger is simply another name for candied ginger coated in sugar.
Why did my candied ginger stay wet?
It likely needed longer drying time. If your kitchen is humid, use a food dehydrator or place it in the oven on the lowest setting with the door cracked.
How long does homemade candied ginger last?
Stored properly, it keeps for several months and can be frozen for longer storage.
Old-Fashioned Tips
- Slice ginger evenly so it cooks at the same rate.
- Save the leftover syrup for teas, cocktails, or drizzling over oatmeal.
- Make a double batch during fall and winter when warm, spicy treats feel especially comforting.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Homemade Candied Ginger Recipe (Easy Method!)
Ingredients
- 1 pound fresh ginger root preferably young and smaller pieces
- Pinch of salt
- 2 cups white granulated sugar
- Extra sugar for coating
- Water
Instructions
- Peel and slice the ginger root into ⅛ inch slices. A mandolin makes this step simple and keeps the thickness even.
- Add the sliced ginger to a medium pot and cover with water. Bring it to a boil, then turn the heat to low and let it simmer for 30 minutes. After simmering, drain off the water, saving ½ cup of the ginger cooking liquid.
- Return the ginger to the pot. Add the reserved ginger water, the granulated sugar, and the salt. Bring it back to a boil, then lower the heat to medium and cook for 35 to 40 minutes, stirring occasionally. The syrup should reach 225 degrees F on a candy thermometer.
- Drain the ginger in a colander placed over a bowl so you can keep the syrup if desired. Spread the ginger on a cooling rack set over a cookie sheet. Separate the slices and let them dry for about 2 hours. They should feel sticky but not wet.
- Place the sticky ginger slices in a bowl of sugar and toss until coated. Arrange them back on the rack and let them dry overnight.
- Once fully dry, store your candied ginger in an airtight container in a cool, dark place. It keeps for several months and can be frozen for at least 6 months.
Notes
- Slice the ginger evenly so it cooks at the same rate.
- Save the leftover syrup for teas, cocktails, or drizzling over oatmeal.
- Make a double batch during fall and winter when warm, spicy treats feel especially comforting.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
