Name: Crystallized or Candied Ginger
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 10 ounces fresh young ginger root, peeled; 2 cups white sugar; 1 tablespoon water

Cook Time: 70 minutes

Ingredients

This recipe is designed for its original yield. Ingredient quantities will scale automatically, though cooking times and steps remain the same. Note that scaling may not always be perfect.

10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Original recipe yield: 10 servings

Directions

Step 1: Cut the ginger into 2-inch pieces, then slice each piece lengthwise into thin 1/8-inch slices. Lightly prick each slice with a fork to help the sugar penetrate.

Step 2: Place the ginger slices in a bowl and toss them thoroughly with the sugar until well-coated.

Step 3: Transfer the ginger-sugar mixture into a large skillet or wok. Add the tablespoon of water and bring to a gentle simmer over medium heat.

Step 4: Reduce the heat to low and cook, stirring occasionally. Continue until the sugar melts completely into a syrup and begins to crystallize. This process takes approximately 1 hour.

Step 5: Keep stirring until the syrup is mostly crystallized and the ginger pieces gather in a small pile at the center of the skillet, with very little liquid remaining. Remove from heat.

Step 6: Gently toss the ginger slices to cool and separate them from any excess sugar. Spread them evenly on a tray to finish cooling and drying.

Recipe Tip

Don't discard the leftover sugar! It can be used in coffee, baked goods, or any recipe that would benefit from a fresh, zesty ginger flavor.

Nutrition Facts (per serving)

Calories: 177
Fat: 0g
Carbohydrates: 45g
Protein: 1g

Servings per recipe: 10

Total Fat: 0g (0% DV)
Saturated Fat: 0g (1% DV)
Sodium: 4mg (0% DV)
Total Carbohydrate: 45g (16% DV)
Dietary Fiber: 1g (2% DV)
Total Sugars: 40g
Protein: 1g (1% DV)
Vitamin C: 1mg (2% DV)
Calcium: 5mg (0% DV)
Iron: 0mg (1% DV)
Potassium: 117mg (2% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data. Some nutrients may not be listed. If you follow a medically restrictive diet, consult a doctor or registered dietitian before preparing this recipe.

Comments

Susan Martinez

09/27/2025 02:49:50 AM

I made this recipe with the addition of freshly zested orange to the sugar, creating a delicious Candied Orange Ginger twist.

Gregory Brown

09/25/2025 05:47:31 AM

Review Rewritten: This product was relatively simple to use, although it was quite solid and needed some water to loosen it up. After adding water and waiting about 5 minutes, it came out easily. I layered it on top of the previous layer to keep it dry. I read a tip to save any leftover product by soaking the pan in water - so I kept that in mind. The ginger flavor is incredibly spicy, but my son enjoys it, so it's perfect for him.

Victoria Scott

09/27/2025 08:14:26 PM

Worked perfectly, but be sure to keep a close eye on it as it nears the 1-hour mark. I almost burnt it when I briefly looked away for 5 minutes, but luckily I caught it just in time. The end result was a delightful chewy texture.

Lisa Perez

09/25/2025 07:21:20 PM

This is a fantastic addition to ginger cookies and a delightful treat.

Anthony White

09/27/2025 05:04:30 AM

New version: I had never made candied treats before, but this recipe was simple to follow and turned out perfectly! The end result is incredibly delicious! I will definitely be making more and sharing them with my friends who adore ginger. Thank you for sharing this wonderful recipe!

Maria King

09/25/2025 12:02:05 AM

My quest for the perfect candied ginger recipe continues. I attempted this recipe using Morena Sugar as a substitute for white bleached sugar. Morena Sugar, which is GMO-free and has a natural golden hue due to not being bleached, is said to be an equivalent alternative to white sugar. I followed the instructions precisely, except for the choice of sugar. Surprisingly, the sugar crystallized in just thirty minutes, instead of the expected one hour. The resulting candied ginger turned out extremely hard, lacking the chewy and succulent texture found in store-bought versions – the very quality I was hoping to achieve. This ginger candy is so tough it could potentially damage your teeth, making it unsuitable for baking cookies but possibly usable as a hard candy. Despite not meeting my expectations, I will make sure to utilize every last bit of it since I have a deep affection for ginger.

Jacob Jackson

09/25/2025 08:08:17 PM

This recipe for crystallized ginger is so much simpler than the traditional versions. I love that it has a texture similar to peanut brittle, but with a more delicate consistency. It's the ideal addition to the strudel topping on my pumpkin pie.