Tuesday, April 21, 2020

how to make candied ginger

Not only is ginger delicious but it has many health benefits too. 

Ginger can treat many forms of nausea, especially morning sickness. It may reduce muscle pain and soreness. The anti-inflammatory effects can help with osteoarthritis. Ginger can help treat chronic indigestion. It can lower cholesterol levels, and it also contains a substance that may help to prevent cancer. These are just a few benefits from ginger.

I recently shared a cocktail bar set up {you can see it here} and I made a batch of candied ginger to accompany the drinks. 

The recipe I used is at the bottom of this post so be sure to read all the way to the end if you'd like to make your own!

So what is candied ginger?

Candied ginger is a tasty treat that has a spicy, pungent flavor and aroma and can be eaten raw. 

Candied ginger can be chopped up and added to cookie batter, such as ginger snaps, or quick breads like gingerbread, orange bread, or banana bread. 

You can chop it up and use it as a finishing touch to on apple pie a la mode or add it to a whipped cream topping on a brownie. 

You can simply eat it as a sweet snack. It is great to travel with as it can calm your stomach while traveling. 

You can chop it up and add it to the top of a fruit salad for a zesty twist.

The possibilities are endless. 

You can buy this readily made in specialty grocery stores, but why not make your own? That way you know it is very fresh.

When stored at room temperature, candied ginger lasts 2-3 years!

I have been baking and cooking quite a bit in quarantine and this is the perfect snack to make because of how versatile it is.

Are you ready to make some of your own? 

Here is the recipe I used. I hope you make some and love it as much as I do!

candied ginger

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M


  • Nonstick cooking spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar


How to cook candied ginger

  1. Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
  2. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
  3. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
Created using The Recipes Generator

xoxo, Melaine

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