If you like ginger, making your own candied ginger saves SO much money! I like ginger as a snack, in my meals, salads and baked goods.
Ginger is especially good for an upset stomach, nausea and indigestion. Ginger is the only thing that relieves my menstrual cramps! Some say it can even prevent certain cancers and Alzheimer’s Disease.
I’ve tried many candied ginger recipe, and this is my favorite and easiest. You can substitute the white sugar with brown, or supplement with honey.
Make sure you keep the syrup when making this. I add it to tea, cocktails, and club soda for my own ginger beer!
Candied Ginger
2019-06-18 13:38:34
Nutrition Facts
Serving Size
876g
Amount Per Serving
Calories 3138
Calories from Fat 161
% Daily Value *
Total Fat 19g
30%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 331mg
14%
Total Carbohydrates 743g
248%
Dietary Fiber 64g
256%
Sugars 431g
Protein 41g
Vitamin A
3%
Vitamin C
5%
Calcium
70%
Iron
508%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 lb ginger
- Pinch of salt
- 1 cup white granulated sugar
- 1 cup light brown sugar
- White sugar for coating
Instructions
- Peel and slice ginger into slices about 1/8 of an inch thick. I use a mandolin slicer to slice faster and make the slices the same width. Be careful with the mandolin slicer!!
- Place the sliced ginger in a pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve ½ cup of the ginger water and then drain the ginger slices.
- Place ginger back in the pot with the ½ cup ginger water, white sugar, brown sugar and pinch of salt. Bring to a boil, reduce heat to medium, and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 degrees F.
- Drain the ginger in a colander over a bowl to catch the syrup. Keep the simple ginger syrup for other things!
- Lay out the ginger slices on a cooling rack over a cookie sheet, keeping the slices separated and not touching each other. Cool for 2 hours until sticky but not wet.
- Toss ginger slices in a bowl of sugar so they are coated all over. Some like to coat with salt instead of sugar.
- Place the ginger slices back on the cooling rack to sit overnight.
- Store in an airtight container in a dark, cool place. Will keep for several months.
Notes
- Ginger can be "hot," so here's a way to cut the heat: when boiling the ginger, change the water at least 6 times.
House of Tif https://www.houseoftif.com/
Hi, first of all, thank you so much for this much-needed recipe. I like ginger a lot so I’m a ginger-addict. The candied ginger is a must-have ingredient and can be a part of our daily routine. After preparing the ginger candies I will use them to make a nice cocktail!