The first time I candied ginger in my little kitchen I remember the steam and sugar scent wrapping around me like a soft shawl, and my kids pressing their noses to the glass while I stirred patiently. The slices shimmered in the pan, and the sound of the syrup settling reminded me of quiet Sunday mornings at my grandmother’s house. It felt like making something that would outlive the moment, something to tuck into lunches, to bring out for guests, and to hold as a small bit of home in a jar.
The Story Behind Our Favorite Homemade Candied Ginger
There is something about simple projects in the kitchen that slow time and make room for little rituals. Homemade Candied Ginger is one of those projects for me. I first learned to candy ginger from my mother-in-law, who kept a jar of it on the counter and offered a sliver whenever someone had an upset stomach or needed a little comfort.
I remember how she would slice the root thinly, hum as she worked, and pass the syrupy pieces around with a wink. The memory lives in the taste — a bright heat that melts into sweet warmth. Over the years I adjusted the method to fit our family’s rhythm: a slightly thicker syrup for children, a dusting of sugar for guests, and sometimes a hint of vanilla when fall pushed its way into the kitchen.
Making this recipe is like opening a small time capsule. Once, my son used candied ginger in a gingerbread cookie experiment and surprised us all. Another time, my daughter wrapped a piece in chocolate and declared it “the best after-school snack.” These bits of family life are why I keep coming back to the pot and my wooden spoon.
How to Make Homemade Candied Ginger
“Every time I stir this pot, it smells just like Sunday at home.”
There is a calm rhythm to this recipe. You start with bright, knobby roots and end with glossy, sugar-cradled pieces that snap when you bite them. The first moments are the loudest: the knife on the cutting board, the syrup beginning to bubble. Then the pace slows as you watch the ginger gently soften and the syrup grow thicker and more fragrant.
Look for color changes and listen for the syrup to take on a lower, steadier sound. The ginger will move from stiff and pale to tender and almost translucent. By the time the edges start to catch a faint golden tinge, the aroma has usually filled the kitchen — a warm blend of sweet and peppery that makes everyone curious.
When you candy ginger, you follow the pan and the scent as much as the clock. It is not a hurry recipe. Warm your hands with the steam, keep a small bowl near for tasting a sliver, and take pleasure in the shine that comes when the sugar does its job.
Ingredients You’ll Need
Fresh ginger root
Granulated sugar
Water
Granulated sugar (for coating)
A few warm side notes that I like to add when I gather things: a little extra vanilla if you love a cozy aroma, a scrap of lemon peel if you want a bright lift, and a pinch of sea salt if you prefer contrast. If your ginger is very young and thin-skinned, you can scrub instead of peel for a little more texture.
If you like other ways to use ginger in the kitchen, try pairing a small slice of this with lemon and hot water, or use it in recipes that call for candied ginger pieces. For a soothing morning cup that uses ginger in a different way, I sometimes reach for a simple ginger detox tea recipe that brightens the day.
Step-by-Step Directions
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Peel and slice the ginger root into thin pieces.
Use a spoon to scrape the skin away if you like to save every bit. Aim for uniform thickness so pieces cook at the same speed. I like slices thin enough to bend but thick enough to hold a bit of chew.
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In a saucepan, combine equal parts water and granulated sugar to create a syrup.
Stir gently over medium heat until the sugar dissolves and the liquid becomes clear. Watch it so it does not scorch at the edges; patient stirring keeps the syrup glossy and smooth.
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Add the ginger pieces to the syrup and bring to a simmer.
Lower the heat so you see soft, gentle bubbles rather than a roar. The ginger should move freely but not pound about. Breathe in the scent as it rises — sharp and sweet together.
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Cook the ginger in the syrup for about 30 minutes or until tender.
Stir occasionally and check for tenderness by lifting a slice with tongs. When the center gives and the slices look a touch translucent, you know they are nearly done. Let the syrup thicken a little as the ginger finishes.
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Remove the ginger from the syrup and allow it to cool on a wire rack.
Give each piece room so they do not stick together while they set. As they cool, the syrup will start to crystallize on the surface and the pieces will gain that lovely shimmer.
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Once cooled, toss the ginger pieces in granulated sugar to coat.
Shake off any excess and lay them out to dry a bit more. The sugar coating gives a pleasant crunch that contrasts with the tender, spicy bite inside. Taste one and smile.
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Store in an airtight container.
A glass jar keeps the ginger bright and lets a bit of the syrup slip back into the pieces over time. Label with the date so you know when you made them, and feel free to share a jar with a neighbor.
Bringing Homemade Candied Ginger to the Table
There is a small pleasure in the way a jar of Homemade Candied Ginger looks on the table: it catches the light and invites exploration. We often place a small dish of it near the coffee and tea service, where friends and family can take a sliver with their cup. For weekend brunches, a few pieces tucked onto a platter with cheeses and nuts make a surprising sweet-spicy note.
At holiday gatherings, my table always seems to have a bowl of candied ginger alongside cookies and tarts. Children like it with hot chocolate if you want to show them a new flavor, and adults often tuck a piece into a pocket or purse for a little pick-me-up later. If you love to experiment, try sprinkling chopped candied ginger over the top of roasted squash or mixing it into a warm oatmeal bowl for a gift of heat and sweetness.
If you want to pair this treat with other kitchen-made comforts, try making something from the same pantry of flavors. A favorite is small chewy treats that blend ginger with fennel and other soothing spices. You might enjoy the idea of homemade digestive sweets as a gentle after-dinner offering, like the soft bite found in homemade digestive gummies with ginger and fennel. That kind of tiny, thoughtful plate feels like hospitality to me.
Storing Homemade Candied Ginger for Tomorrow
Keeping Homemade Candied Ginger fresh is simple, and it feels like tucking a tiny warm thing into the pantry for rainy days. Store your cooled pieces in an airtight jar at room temperature. A cool, dark cupboard works well and keeps the texture steady for weeks. Glass is my first choice because you can see the sugar and syrup, and jars are easy to pass along as gifts.
If your kitchen is humid, a short rest in the fridge will help prevent stickiness. Bring the pieces back to room temperature before serving for full flavor. Over time the sugar can soften and the pieces may gain more syrupy shine as the salt and sugar settle. I like to say that last-night’s candied ginger has a deeper, kinder flavor.
If you keep a jar beyond a month, check for any signs of fermentation or off smells before serving. In my experience, a well-made batch that is stored with care can be enjoyed for several months and becomes a more mellow, rounded treat.
Amelia’s Kitchen Notes
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Pick a ginger that feels heavy for its size and has a tight skin. Lean for plump roots over those that look dry. If the root is young, you can skip heavy peeling and keep a little skin on for texture.
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If you’re short on time, slice the ginger a bit thinner than usual. It will cook faster but keep an eye on it so it does not become too soft. Thin slices are lovely tossed into salads as a bright accent.
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Save the syrup. The leftover ginger syrup is lovely stirred into tea, used to sweeten a cocktail, or drizzled over roasted fruit. Keep it in the fridge and think of it as a tiny jar of kitchen sunshine.
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To clean up sticky pans, soak them with hot water and a splash of dish soap. The sugar loosens much faster after a brief soak. I keep a plastic spatula handy for scraping and saving every tasty bit of syrup for reuse.
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For a less sweet version, reduce the sugar slightly and watch the texture closely. It will be more bite-forward and bright if you cut back on sugar, which some of my family prefers.
Family Variations on Homemade Candied Ginger
Our family has a few playful twists we bring to this basic recipe, each one born out of curiosity or an attempt to use what’s on hand. One winter I added strips of orange peel into the syrup and let them soften alongside the ginger. The peels took on a candied quality and gave a citrus kiss to every bite.
Another time, we rolled some pieces in finely chopped toasted nuts for a crunchy contrast that made the ginger feel like a small candy. My cousin likes to dip half of each slice in melted dark chocolate and let it harden on parchment. Those chocolate-dipped slices feel indulgent and travel well for gifts.
For a spice-forward twist, stir a cinnamon stick into the simmering syrup and remove it before the syrup thickens. The cinnamon leaves a gentle warmth that pairs beautifully with the ginger’s pepper. In summer, I sometimes chill the cooled pieces and serve them on fruit platters for a contrast of cold and spice.
These variations are small and homey. They keep the recipe fresh without changing the simple heart of it.
Helpful Notes Before You Cook
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Store in a sealed jar at room temperature and give the pieces a gentle toss before serving.
What if my ginger is fibrous and stringy?
If your ginger is particularly fibrous, slice it a bit thinner and simmer it a touch longer, checking for tenderness. You can also remove some of the thickest fibers with a small knife before cooking.
Can I use brown sugar or honey instead of granulated sugar?
Brown sugar will change the color and give a deeper, molasses-like flavor that is lovely. Honey can work for flavor, but it changes the texture and may not crystallize the same way. If you try brown sugar, use the same ratio and watch the syrup as it will darken faster.
How long does candied ginger keep?
Stored in an airtight jar at room temperature, it will be good for several weeks to a few months. In my experience, the flavor deepens over the first week and keeps well as long as no moisture gets into the jar.
Is there a way to use the cooking syrup?
Yes. The syrup is a little miracle in my kitchen. I drizzle it on pancakes, add a spoon to tea, or use it to sweeten poached pears. Keep it covered in the refrigerator and treat it like a flavored sweetener.
FAQs About Homemade Candied Ginger
Can I use ground ginger instead of fresh?
No, ground ginger will not give you the same texture or fresh heat. The candying process relies on the fibrous, juicy quality of fresh ginger root that ground ginger cannot provide. Save ground ginger for baked goods and spice blends.
Will this recipe help with an upset stomach?
Many people find candied ginger soothing because ginger itself eases nausea. It is not medicine, but a small piece can feel comforting and calm in the moments when you need a warm, soothing bite.
Do I need special tools to make this?
Not at all. A sharp knife, a medium saucepan, and a wire rack are all you really need. A peeler or a spoon for scraping the ginger will help, but the tools are simple and common in most kitchens.
Can I freeze candied ginger?
I do not usually freeze it because the texture can change when thawed, but you can keep it in the freezer if you want very long storage. Thaw gently before serving and check the texture; it may be a bit softer.
How do I tell when the syrup is ready?
A good sign is when the syrup reduces and becomes thicker, clinging to the ginger. The ginger itself becomes tender and slightly translucent. Feel free to lift a piece and taste it to check for doneness.
Family Traditions and Little Rituals
In our home, making candied ginger became a small ritual of sharing. The kids learned to slice with care and to speak softly around the pot. We made a habit of gifting small jars to neighbors in winter, tied with a simple string and a note. The jars turned into stories.
My husband keeps a jar in his desk drawer during long work weeks, popping a piece when he needs a brisk moment. My mother likes a sliver after dinner as a palate cleanser before coffee. These small moments remind me that food is not just fuel — it is connection.
When you make this recipe, think about the small ways you want to share it. Maybe tuck a few pieces into a lunchbox, add them to a cheese plate for a friend, or leave a jar on a neighbor’s porch. The gesture is as warm as the flavor.
A Warm Note From My Kitchen
I hope this Homemade Candied Ginger brings a little warmth and inspiration to your kitchen, the same way it does in mine. Take your time with the pan and the syrup, listen to the sounds it makes, and enjoy the small, joyful tasks that family cooking gives us. If you keep a jar on the counter, you will find reasons to open it — for soothing, for guests, and for those tiny moments that taste like home.
Until next time, may your kitchen be a place of gentle smells, shared sips, and small, sweet discoveries.
Homemade Candied Ginger
Ingredients
Method
- Peel and slice the ginger root into thin pieces.
- Aim for uniform thickness so pieces cook at the same speed.
- In a saucepan, combine equal parts water and granulated sugar to create a syrup.
- Stir gently over medium heat until the sugar dissolves and the liquid becomes clear.
- Add the ginger pieces to the syrup and bring to a simmer.
- Lower the heat and cook the ginger in the syrup for about 30 minutes or until tender.
- Remove the ginger from the syrup and allow it to cool on a wire rack.
- Once cooled, toss the ginger pieces in granulated sugar to coat.
- Store in an airtight container.
