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    Whisk Affair » Recipes » How To/ Basics » Ginger Candy

    Published: Jun 13, 2021 | Last Updated On: Jul 5, 2021 by Neha Mathur

    Ginger Candy

    1626 shares
    Jump to Recipe

    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!

    Ginger candy spread on a paper.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Ginger Candy
    • Frequently Asked Questions
    • Usage Ideas
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    Ginger candy ingredients.

    Ginger – You will need fresh ginger to make the candied ginger. Try and get organic ginger.

    How to prepare ginger for making ginger candy?

    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).

    Fresh ginger cut into slices.

    Add the sliced ginger to a medium saucepan along with 3 cups of water.

    Sliced ginger and water added to a saucepan.

    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.

    Ginger boiled in water.

    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.

    Cooked ginger.

    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.

    Water and sugar added to a saucepan.

    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.

    Cooked ginger added to the saucepan.

    Strain the syrup using a fine-mesh strainer and store it for future use (iced tea, cocktails, or any other drink).

    Note – Be very careful while handling at this stage as the syrup is very very hot.

    Ginger strained through a fine mesh strainer.

    Let the crystallized ginger cool for 2 minutes. Toss in ¼ cup castor sugar until all the pieces are coated.

    Ginger coated with castor sugar.

    Arrange the pieces on a wire rack and let them dry for 6-8 hours.

    Ginger slices drying on a wire rack.

    Store in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.

    Ready ginger candy.

    Frequently Asked Questions

    What are the health benefits of ginger candy?

    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.

    How much ginger candy can I eat in a day?

    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.

    Usage Ideas

    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.

    Storage Suggestions

    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.

    You Might Also Like

    • Blonde Brownies
    • Vanilla Mug Cake
    • Apple Yogurt Cake
    • 3 Ingredient Brownies

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    DIY ginger candy (crystallized ginger) are sweet, spicy, crunchy, and chewy all at the same time. Make these from scratch and serve as candy or add it to your cookie or fruit cake recipe for a flavor burst. These also make for a great holiday gift.

    Ginger Candy Recipe

    DIY ginger candy (crystallized ginger) are sweet, spicy, crunchy, and chewy all at the same time. Make these from scratch and serve as candy or add it to your cookie or fruit cake recipe for a flavor burst. These also make for a great holiday gift.
    4.75 from 4 votes
    Print Pin Rate
    Course: Basics
    Cuisine: Continental
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 10 people
    Calories: 105kcal
    Author: Neha Mathur

    Ingredients 

    • 8 ounces fresh ginger (225 g)
    • 1 cup granulated sugar
    • 1 cup water
    • ¼ cup castor sugar
    US Customary or Metric
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    Instructions

    • 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.

    Notes

    You can cut the ginger into small cubes instead of slices.
    Add a little ground cardamom, vanilla extract, or orange extract to the sugar syrup for a nice taste change.

    Nutrition

    Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 42mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. prachi agarwal

      March 30, 2014 at 12:39 pm

      love this candy…………. will try it

      Reply
    2. Jehanne | The Cooking Doctor

      November 20, 2014 at 2:36 pm

      They look awesome Neha, I am so gonna try this!

      Reply
      • msnehamathur

        November 27, 2014 at 5:47 am

        Thnx Jehanne

        Reply

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