This is a print preview of "Crystalized GINGER candy" recipe.

Crystalized GINGER candy Recipe
by Foodessa

Crystalized GINGER candy

This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food.
It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my
Homemade Candied Ginger.

For a detailed post...refer to:

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Canada Canadian
Cook time: Servings: 1 Cup


  • .1-3/4 cups (425ml) of water
  • .1 cup (190g) granulated sugar
  • .1 Tbsp. (15ml) lemon juice
  • .1 cup (225g) freshest Ginger root
  • .
  • .1/4 cup (60g) granulated sugar (for coating)


  1. . PEEL the Ginger Root and thinly slice the non-fibrous parts.
  2. . COOK the Ginger slices very slowly: In a medium-small pot, bring the water, sugar and lemon juice to a boil until the sugar is dissolved. Give it a quick stir. Add the ginger and return to a boil before lowering the heat to a simmer setting (between Low and Medium). KEEP COVERED WITHOUT WORRY OF OVER-BOILING. This process will take 90 minutes. Afterwards, take off the lid and continue cooking for another 15 minutes. (When thoroughly cooked, it will be tender and almost translucent.) . At this point, take pot off the burner and cool for about 30 minutes.
  3. . STRAIN ginger from the syrup: With a small mesh strainer over a jar...pour out the syrup. Place and spread the remaining ginger on a metal mesh screen with a bottom plate to catch minimal drips but mostly for aeration.
  4. . AIR-DRY the ginger for about 20-24 hours. Most of the tackiness needs to be gone before you proceed with the sugar coating.
  5. . COAT Ginger pieces the next day: Toss the ginger in a small pan filled with sugar...or easier yet, toss ALL the ginger and shake it a few times in a plastic bag. All pieces should be coated lightly with sugar. The candied Ginger is now ready to be stored in an airtight glass jar. Refrigerate.
  6. . >> Note: Save the ginger-flavored syrup (for up to a month) in an airtight jar. Use in your tea, yogurt, on ice cream, or to make an amazing tasting ginger ale. To make GINGER ALE: for every 8oz (250ml) of seltzer water...add 3 tbsp. (45ml) of syrup...and an optional squeeze of lemon.
  7. . Flavourful wishes from Claudia's