Crystallized ginger is one of those flavors people either love or hate—kind of like cilantro. Personally, it’s one of my favorite sweet treats. I love the zing of fresh ginger paired with the sweetness of sugar. I’ve bought crystallized ginger from many stores over the years, and each time it tastes a little different. Sometimes the slices are too thick and hard to chew. Other times they’re not sweet enough—or overly sweet. And of course, store-bought versions often contain preservatives.
Start With the Best Ingredients
I buy fresh ginger rhizomes from international markets. I can usually find large, plump pieces perfect for candying, and the prices are often better than at regular grocery stores. Look for big pieces without lots of thin offshoots, those small branches are tricky to slice evenly and won’t make good uniform candy.
Invest in a Good Mandolin Slicer
The key to great crystallized ginger is slicing it thinly and evenly. A mandolin slicer makes this easy and ensures consistent results. I recently bought the Gramercy Adjustable Mandoline Food Slicer (Affiliate link) specifically for this recipe, and it’s already proving useful for many other kitchen tasks.
How to Make Crystallized Ginger in 4 Easy Steps
Step 1:
Peel and slice the ginger into ⅛-inch slices.
Step 2:
Place the slices in a saucepan with about 1 cup of hot water—add more if needed to fully cover the ginger.
Boil for 30 minutes.
Then add 1 cup of sugar and continue cooking for another 30 minutes, stirring occasionally to help the sugar dissolve.
Step 3.
Use tongs or a slotted spoon to remove the ginger slices and place them on a cooling rack.
Let them cool and dry until they are slightly sticky to the touch, about 4-6 hours. If the ginger is not cool and dry enough, the sugar will melt on the surface and ruin the texture of the candy.
Step 4.
Roll each slice in a bowl of sugar, then return them to the rack to finish drying.This final drying stage takes about 12 hours.
Store in an airtight container for up to a month.
Don’t Throw Away the Ginger Syrup!
The syrup left in the pan after removing the ginger slices is a treat on its own. Pour it into a jar and use it to sweeten tea, cocktails, mocktails, or sparkling water. The ginger-sugar flavor is absolutely sublime.
Creative Ways to use Ginger candy
- Chop into small pieces and incorporate into your favorite cookie recipes as a substitute for chocolate chips
- Add some pieces to a cup of hot tea to flavor the tea
- Use a topping on ice cream or yogurt
- Just eat it plain as a snack!
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