Ginger Candy

Ginger Candy is thinly sliced ginger coated in sugar syrup which will surely satisfy your sweet tooth. Make this DIY crystallized candied ginger and enjoy as candy or use in your cookies or fruit cake. Here is how to make it.

Try making Candied Orange Peel at home, you will love these too.

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• About This Recipe
• Ingredients
• Step By Step Recipe
• Health Benefits
• Usage Ideas
• Storage Suggestions
• Recipe Card
• Reviews

About This Recipe

Candied Ginger is nothing but a simple candy where ginger is cut into thin slices and then coated with sugar syrup. A great substitute for the store-bought candies that can be consumed by your kids and family.

With the perfect hint of spice from ginger along with the sweetness from coated sugar, this candy is just perfect to satisfy my sweet tooth.

Moist and chewy, it is a little pungent due to the use of ginger root with a spicy-sweet flavor.

It is also a great cure for cough or cold. So whenever at my home, someone catches a cold, I give them this ginger candy which gives instant relief to the throat.

Also, if you have a sweet tooth just like me, you can even pop one of these candy after your meals.

I always prefer them to make at home, as they are fresh and prepared with high-quality ingredients. While preparing it at home, we exactly know the ingredient that goes inside it, unlike the store-bought ones. Also, the homemade ones are free of preservatives and artificial colors, making it apt for kids.

This Ginger Candy is,

• Sweet & Spicy
• Quick & Easy
• Perfect to cure cold
• Better than store-bought ones

Ingredients

Ginger – To make this candy, wash the fresh ginger well to remove the dirt. Peel, pat dry the ginger, and then slice them thinly. Also slicing them thinly helps in even cooking.

For the Sugar Syrup – For sugar syrup, you will need sugar and water. Let the mixture boil until the sugar melts properly.

Castor Sugar – Now, in the end, we will coat the candied ginger with castor sugar, to give it some sweetness. You can also powder the sugar in the mixer if you do not have it readily available.

You can also add some cardamom powder, for extra flavour.

Step By Step Recipe

Wash, peel the ginger, and pat dry. Slice it into thin slices. Add the slices in a pan and cover with cold water.

Bring it to a boil. Simmer the heat for 2 minutes.

Strain and discard the water. Repeat the process 2 more times.

Heat 1 cup water and 1 cup sugar in a pan. When it comes to a boil, reduce the heat and let it cook for 5-6 minutes.

Add the ginger slices. Cook for 20-30 minutes till the the ginger turns translucent. Do not stir during this process otherwise there will be crystallization.

Strain the syrup and store it for future use. (iced tea or any other drink)

Let the ginger cool for 2 minutes. Roll the crystallized ginger in castor sugar.

Arrange on a wire rack and let dry for 6-8 hours. Store in an airtight container for up to 2 weeks.

Health Benefits

This candied ginger will not only satisfy your sweet tooth but will assure you of some health benefits when consumed.

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 even 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 as a great immunity booster.

Usage Ideas

You can have it on its own, to satisfy your sweet tooth.

You can chop it finely and then add it to your cookies or bread.

Add it to your desserts such as brownies, pies, and tarts, or just add it in your drinks like lemon juice, Mocktail, or Cocktail.

Dip these candied ginger pieces in melted chocolate.

Once done, let it cool down and serve as a special after-dinner treat.

You can add finely chopped candied ginger into your salads for that spicy hint.

It adds a great flavour to the salads.

Storage Suggestions

This Ginger Candy lasts for about 2 weeks in an air tight container at room temperature in a dry place and away from direct sunlight.

Recipe Card