Make Candied Ginger at Home
How to Make Candied Ginger
Easy Candied Ginger
Sometimes when a recipe calls for candied ginger, I end up leaving it out because the dried ginger you find can sometimes taste stale. When I learned that I could make my own candied ginger at home not only was I surprised at how easy it was but how amazing it tastes!
Make Candied Ginger at Home
Candied ginger is so easy to make at home and you only need 2 ingredients. Now granted it does take a little time to let the ginger dry out but boy is it worth it!
How to Make Candied Ginger
Ingredients
1/2 pound ginger root, sliced and peeled*
2 cups sugar + extra for coating
pinch of salt
*use a mandolin to slice in 1/8″ thickness- it is so easy!
Directions
Place the ginger in a medium pot of water, bring to a boil, then reduce heat and simmer for 30 minutes. Reserve 1/2 cup of the ginger water, set aside.
Drain the ginger.
Place the ginger back in the pot with the reserved ginger water, sugar and a pinch of salt. Bring to a boil and reduce the heat to medium and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 F.
Drain the ginger over a bowl to catch the syrup. This syrup can be used in drinks and baking!
Lay the ginger on a cooling rack over a cookie sheet. Try to space out the slices as best as you can. Let cool for 2 hours.
Toss the ginger into a bowl of sugar so they can be coated all over. Place the slices back on the cooling rack to sit overnight.
Store in an airtight container in a cool, dark place. Candied ginger will keep for several months.
I use this candied ginger for my gingerbread loaf with cream cheese icing and man it make a world of difference!
Happy Baking!
If you liked this recipe have a look at a few more of our holiday recipes (we have a lot!)
How to Make Candied Ginger
Ingredients
- 1/2 pound ginger root, sliced and peeled*
- 2 cups sugar + extra for coating
- pinch of salt
- *use a mandolin to slice in 1/8" thickness- it is so easy!
Instructions
Place the ginger in a medium pot of water, bring to a boil, then reduce heat and simmer for 30 minutes. Reserve 1/2 cup of the ginger water, set aside.
Drain the ginger.
Place the ginger back in the pot with the reserved ginger water, sugar and a pinch of salt. Bring to a boil and reduce the heat to medium and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 F.
Drain the ginger over a bowl to catch the syrup. This syrup can be used in drinks and baking!
Lay the ginger on a cooling rack over a cookie sheet. Try to space out the slices as best as you can. Let cool for 2 hours.
Toss the ginger into a bowl of sugar so they can be coated all over. Place the slices back on the cooling rack to sit overnight.
Store in an airtight container in a cool, dark place. Candied ginger will keep for several months.
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