Candied Ginger Sweet Spicy Chewy (Printable Version)
Sweet, spicy, chewy ginger pieces with sugar coating. Ideal for snacking or baking.
# Ingredient List:
→ Ginger
01 - 10 oz fresh ginger root, peeled
→ Sugar Syrup
02 - 2 ½ cups water
03 - 2 cups granulated sugar
→ For Coating
04 - ½ cup granulated sugar
# How to Make:
01 - Slice the peeled ginger into thin, even rounds about ⅛-inch thick.
02 - In a medium saucepan, combine the sliced ginger and water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, until the ginger is tender.
03 - Drain the ginger, reserving ¼ cup of the cooking liquid.
04 - Return the ginger to the saucepan with the reserved cooking liquid and 2 cups sugar. Bring to a gentle boil, stirring frequently. Simmer uncovered over medium heat until the syrup thickens and almost evaporates, about 20–25 minutes, and the ginger becomes translucent.
05 - Using tongs or a slotted spoon, transfer the ginger pieces to a wire rack set over parchment paper. Let cool for 10–15 minutes.
06 - While still tacky, toss the ginger slices in the remaining ½ cup sugar to coat. Shake off excess sugar.
07 - Allow to dry completely at room temperature for at least 1 hour. Store in an airtight container at room temperature for up to 2 months.
# Expert Tips:
01 -
- The way the heat slowly builds then melts into pure sugar satisfaction is something store bought versions never quite capture
- Making it yourself fills your entire kitchen with the most incredible spicy sweet aroma that lingers for days
02 -
- That leftover syrup is pure gold in tea or sparkling water, but you can also use it to poach pears or sweeten rhubarb
- The ginger gets spicier the longer it ages in the syrup, so dont let it go past the translucent stage unless you like serious heat
03 -
- Use a mandoline if you want perfectly uniform slices, though careful knife work works just fine
- The syrup reduction step is where the magic happens, so don't rush it or skip checking for that thick glossy consistency