DIY ginger candy (crystallized ginger) is sweet, spicy, crunchy, and chewy all at the same time. Make it from scratch and serve as candy or add it to your cookie or fruit cake recipe for a flavor burst. It also makes for a great holiday gift.
Once you try this ginger candy recipe, give this candied orange peel a try. I am sure you will love it too!
About This Recipe
Ginger candy or crystallized ginger is a sweet and spicy confectionery made using fresh ginger and sugar. It is chewy and crunchy in texture and bursting with zingy flavor.
Making crystallized ginger at home is a fairly easy process and it requires just 3 ingredients. Homemade candy is free of any additives, preservatives, and colors and is also budget-friendly.
But keep in mind that the homemade one will be darker in color as compared to the store-bought as there is no lightning chemical added. The shelf life will also be shorter because of no preservatives.
Ginger – You will need fresh ginger to make the candied ginger. Try and get organic ginger.
Peeling – Hold a piece of ginger root firmly in one hand and the bowl of a metal spoon firmly in the other hand. Scrape the edge of the spoon against the ginger to peel off the skin. Work your way around the ginger root, peeling only as much as you think you will use. You can also use a blunt knife to peel the skin.
Slicing – Slice the root across the grain of the fibers into thin coins (approx ⅛ inch) using a sharp knife or a mandoline slicer. You can also cut it into small cubes to make the candy.
Don’t slice too thin otherwise, it will look dry.
Sugar – Use granulated white sugar to coat the ginger. To make it healthier, you can also use organic raw sugar, the color of the candy will be darker in that case.
Castor Sugar – Coat the candied ginger with castor sugar for a crunchy bite.
Variations – Add a little ground cardamom, vanilla extract, or orange extract to the sugar syrup for a nice taste change.
How To Make Ginger Candy
Peel 8 ounces (225 g) of fresh ginger and cut into thin coins (⅛ inch).
Add the sliced ginger to a medium saucepan along with 3 cups of water.
Bring the water to a rolling boil over high heat. Once it comes to a rolling boil, reduce the heat to low and cook the ginger for 2 minutes.
Remove the pan from heat, strain, and discard the water. Cook the ginger coins in water similarly 2 more times.
This process removes the bitterness from ginger and also breaks down the fibrous cell wall of ginger making it soft to eat. It also makes the absorption of sugar syrup easier.
Drain and set aside.
Heat 1 cup water and 1 cup sugar in a medium saucepan over medium heat. When it comes to a boil, reduce the heat to low and cook for 5-6 minutes.
Add the cooked ginger to the pan and cook for 20-30 minutes on low heat till it turns translucent. Do not stir during this process otherwise, there will be crystallization.
Note – Be very careful while handling at this stage as the syrup is very very hot.
Let the crystallized ginger cool for 2 minutes. Toss in ¼ cup castor sugar until all the pieces are coated.
Arrange the pieces on a wire rack and let them dry for 6-8 hours.
Store in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.
Frequently Asked Questions
Ginger is a superfood packed with many health benefits and this ginger candy is a great way to include it in your diet.
It is a great remedy for cough and cold, as it has anti-inflammatory properties. It also reduces inflammation and pain created due to it.
Ginger treats nausea. If you are having morning sickness, these will come to your rescue.
As ginger contains active compounds that can relieve sinuses and protect the body against toxins and viruses, it is also called a great immunity booster.
As with anything, moderation is the key. Although ginger candy has many health benefits, eating it in excess can be harmful too. So limit to eating 2-3 candies in a day. If had in excess, it may cause gas, stomach upset, or heartburn.
You can serve candied ginger on its own as candy, to satisfy your sweet tooth.
Chop it finely and then add it to your cookies, cakes, or bread.
Add it to your desserts such as brownies, pies, and tarts, or to your drinks like lemon soda.
Dip these candied ginger pieces in melted chocolate. Once done, let them cool down and serve as a special after-dinner treat.
It is a great addition to the salads. Finely chop the candied ginger before mixing it with the salad ingredients.
It also makes for a great holiday gifting idea. Pack in cute glass bottles and gift to your loved ones.
Since homemade ginger candy is made without using any artificial preservatives, its shelf life is less compared to the store-bought ones. It will keep good in a sealed container for 15 days at room temperature and 2 months in the refrigerator.
You can use oxygen absorbers or pack in a vacuum-sealed bag to increase the shelf life a bit more.
You can also freeze the candy for about 6 months.
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Ginger Candy Recipe
- 8 ounces fresh ginger (225 g)
- 1 cup granulated sugar
- 1 cup water
- ¼ cup castor sugar
- Peel fresh ginger and cut into thin coins (⅛ inch thick). Add the sliced ginger to a medium saucepan along with 3 cups of water.
- Bring the water to a rolling boil over high heat. Once it comes to a rolling boil, reduce the heat to low and cook the ginger for 2 minutes.
- Remove the pan from heat, strain the ginger and discard the water. Cook the ginger coins in water similarly 2 more times. This process removes the bitterness from ginger and makes the fibrous cell wall soft. Drain and set aside.
- Heat water and granulated sugar in a medium saucepan over medium heat. When it comes to a boil, reduce the heat to low and cook for 5-6 minutes.
- Add the ginger to the pan and cook for 20-30 minutes on low heat till it turns translucent. Do not stir during this process otherwise there will be crystallization.
- Strain the syrup using a strainer and store it for future use (iced tea or any other drink).
- Let the crystallized ginger cool for 2 minutes.
- Toss it in castor sugar until all the pieces are coated.
- Arrange the pieces on a wire rack in a single layer and let them dry for 6-8 hours. Store in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.