Warmly spicy, sweet, and a little bit addictive — Candied Ginger is one of those treats that’s far easier to make than most people expect. There’s a quiet satisfaction in watching fresh ginger transform into sparkling golden bites, full of bold flavor and old-fashioned charm.
With just a few simple ingredients, you can turn fresh ginger root into sparkling golden bites that are perfect for snacking, gifting, or baking into cakes, cookies, and breads. If you love incorporating cozy, spiced flavors into your baking, you might also enjoy our Gingerbread Men, another classic treat rich with warm spices and festive spirit.
Whether you love it for its bold flavor or its old-fashioned charm, homemade Candied Ginger belongs in every well-stocked pantry. And if you’re looking for another simple homemade favorite, our Donut Muffins deliver sweet, nostalgic comfort with minimal fuss.
Quick Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: About 1½ cups
- Difficulty: Easy
Ingredients You’ll Need
- 1 cup fresh ginger root, peeled and sliced thinly (120g)
- 2 cups water (480ml)
- 2 cups granulated sugar, plus extra for coating (400g)
How to Make Perfect Candied Ginger
- Bring a pot of water to a boil. Add the sliced ginger and simmer for 30 minutes to soften and mellow the spice.
- Drain the ginger, then measure out 2 cups of fresh water into the pot.
- Add the sugar and stir until dissolved. Return the ginger to the pot.
- Simmer over low heat for about 30 minutes, stirring occasionally, until the ginger becomes translucent and the syrup thickens.
- Using a slotted spoon, transfer the ginger slices to a wire rack to cool slightly.
- While still tacky, toss the ginger pieces in granulated sugar to coat.
- Spread coated ginger out to dry completely at room temperature, about 2 hours.
- Store in an airtight container at room temperature for up to 1 month.
Handy Tips for Success
- Slice ginger as evenly as possible for consistent cooking.
- Save the leftover syrup — it’s fantastic in tea, cocktails, or baking!
- Use young ginger if available for a sweeter, less fibrous texture.
Fun Variations to Try
- Dip the candied ginger in dark chocolate for a luxurious treat.
- Add a pinch of cinnamon to the sugar coating for a warm twist.
- Use organic ginger for a cleaner, brighter flavor.
Nutrition Information (Per 1 oz / 28g Serving)
- Calories: 100 kcal
- Carbohydrates: 26g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Fiber: 0.5g
- Sugar: 24g
A Sweet Slice of History
Candied ginger has a sweet, spicy history stretching back centuries. Originating in ancient China and the Middle East, it was prized not only as a treat but also as a digestive aid and medicinal tonic.
By the Middle Ages, candied ginger became a luxurious delicacy traded along the spice routes into Europe, where it graced royal banquets and festive tables.
Today, it’s celebrated both for its fiery bite and its nostalgic link to old-world kitchens and apothecaries.
Best Ways to Use Candied Ginger
Chop it into cookies and fruitcakes, sprinkle it over oatmeal or yogurt, or simply savor it piece by piece with a cup of hot tea.
It also makes a thoughtful homemade gift tucked into a pretty jar!
FAQs About Candied Ginger
Can I reuse the ginger syrup?
Absolutely! It’s amazing drizzled over pancakes, stirred into tea, or used in cocktails.
Does candied ginger need to be refrigerated?
No — store it in a cool, dry place in an airtight container.
Can I make it less sweet?
You can slightly reduce the sugar, but full sugar is needed for proper preservation.
Final Thoughts
Homemade Candied Ginger brings a magical combination of spice, sweetness, and old-world charm into your kitchen. Once you try it, you’ll never want to buy the store version again.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
