Description
Turn fresh ginger root into a delicious, sweet, and spicy treat with this easy homemade crystallized ginger recipe. This naturally warming candy has been enjoyed for centuries, offering a perfect balance of sweetness and heat. Use it as a snack, in baked goods, or to add a punch of flavor to teas and cocktails. Making your own crystallized ginger at home ensures a fresher taste and more health benefits than store-bought versions!
Ingredients
Scale
- 1 pound fresh ginger root
- 3 cups water
- 2 cups granulated sugar
- ½ cup additional sugar (for coating)
Instructions
- Prepare the Ginger: Wash and peel the fresh ginger root. Use a spoon to scrape off the skin for minimal waste. Slice into thin, even pieces (about 1/8-inch thick).
- Boil the Ginger: In a saucepan, add the ginger slices and cover with water. Bring to a boil and simmer for 15 minutes to soften. Drain the ginger, reserving the liquid if desired for ginger tea or syrup.
- Make the Sugar Syrup: In the same saucepan, combine 3 cups of water and 2 cups of sugar. Stir over medium heat until the sugar dissolves.
- Simmer the Ginger in Syrup: Add the ginger slices to the sugar syrup and simmer for 45 minutes. The ginger should become translucent.
- Drain and Coat: Using a slotted spoon, transfer the ginger slices to a wire rack to drain. Let them cool for 10 minutes. Then, toss in the remaining ½ cup of sugar until fully coated.
- Dry the Ginger: Spread the sugar-coated ginger on a baking sheet or wire rack and let it air dry for at least 4 hours, or overnight, until it is no longer sticky.
- Store: Transfer to an airtight container and store at room temperature for up to 6 weeks, in the refrigerator for 5 months, or freeze for up to 6 months.
Notes
- Pro Tip: Use young ginger (available from April to July) for a tender and less fibrous texture.
- If the ginger is too spicy, soak it in water for an additional 30 minutes before boiling.
- The leftover ginger syrup can be used in teas, cocktails, or drizzled over pancakes and desserts.
- For extra crunch, dry the ginger in a low-temperature oven (175°F) for about 2 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack, Condiment, Dessert
- Cuisine: International
Nutrition
- Calories: 60g
- Sugar: 15g
- Fat: 0g
- Carbohydrates: 16g
- Protein: 0g