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Candied Ginger

Updated: Mar 2

1 ½ c. peeled, cleaned, thinly sliced ginger

Superfine Sugar


Prepare your fresh ginger root by washing and peeling it. I like to use a garlic slicer for quick and easy paper-thin ginger slices, but you can feel free to use a sharp knife to slice.

Place the ginger slices in a saucepan and add enough water to cover the ginger by 1 inch.

Boil till al dente (about 1 hr). Strain. (Save the water for delicious ginger tea).

Weigh the strained ginger on a digital scale. Note the weight. Return it to the saucepan with its equal weight superfine sugar. Add 2 TBSP water, boil at med-high heat, stirring constantly, till translucent (20 min).

Reduce heat and continue stirring till the ginger becomes crystalized and clumped. Remove from heat and roll in additional sugar. and let cool. Store at room temperature in a sterilized jar or Ziplock bag for up to 1 month. Or freeze for up to 6 months.

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