Candied Ginger

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I tried this today and loved the simplicity of it. Now I can have candied ginger year round instead of just at Christmas. Next time I'll probably use less water in the initial boil to get a punchier flavor.

Can anyone tell me...would this method work for candied citrus peel too? Most recipes call for just boiling and draining but I want the infused sugar as a by product to use in baked goods. Someone let me know!

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Does exactly what it says on the tin ! I started with just half a pound and eventually I made a pound. I was going to buy this in the Market in Spain but so costly I decided to look up a recipe. This caught my eye as didn't involve thermometers. Easy to make. Follow the instructions carefully and you won't go wrong. When you see the sugar crystals start to form on the side of the saucepan you are nearly there. Cost me less than £2 to make a pound of this. Absolutely delicious. Hot and sweet. Put into a lovely jar and fab present for my dad. Great present for christmas with time and thought . What better a gift ?

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Simple. Straightforward. Works. What else do does a recipe need?
We like crystallized ginger to eat, to put in tea and bake with. But it's very about $8/pound in the store. On the other hand, raw ginger is $3/pound. For that and a few pennies of sugar you can make your own. Mix the leftover liquid with the ginger-infused sugar from the crystallization, add some more sugar and you have ginger syrup.

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I have been purchasing candied ginger ever since i discovered that a piece or two will relieve heartburn symptoms- for about a year now. Not many stores carry it and it can be costly so I decided it was time to try to make it myself. My candied ginger turned out well. I started with a 1/2 lb. so i halved the recipe (water and ginger liquid, it took the full 20 minutes to crystallize then went to the dry stage perfectly and is now cooling on the rack. It looks like i have about a 1/4 pint of dry ginger sugar, I believe I'll try the coffee idea....I just tried the sugar on a strawberry-- Its delicious! ---The creative ideas are flowing. Thank-you A.B. !! :-D



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I bought my first jar of crystallized ginger at $8.00 for 2 oz. YIKES. I tasted it, liked it and decided to check out FN to see how to use it. I came across this recipe for making it and today bought one lb of ginger at $3.99 per lb. and made some, following some of the tips other readers offered. This is GREAT! It's hard to believe how it turns from liquid to crystal so quickly. thanks all for your help. I will make this from now on and give it for gifts also.

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Acuta - I love your suggestions on what to do with all of the left overs that result from the cooking process. Waste not!
LittleTomato - Way to earn that college degree!

This recipe is amazing. The candied ginger is so spicy and sweet and delicious. I made this to include in another dish and I'm so glad I decided to make it from scratch vs. buying it from the store. It takes a little time but it is well worth it. Love you, AB!

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Great, easy recipe. Used pretty old/woody ginger. Needed lots of boiling, but the spicyness was well worth it! I made 5lbs to give out to family and friends (yes, 5lbs....

Put the sugar in a vacuum container in the freezer. Keeps very well.

Used the remaining boiling liquid to make a simple syrup. Added the simple syrup to a 750ml bottle of white rum to make 1/2 gallon. Not quite a liquor, but very good over ice and topped off with club soda!

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This was very good and turned out perfectly. Once the sugar hit the pot, I stirred constantly until it came together. Being a college student on a tight budget and limited mobility, I could not get my hands on a kitchen scale. However, it is possible to make these without one. I used physics to get an equal weight of sugar as I had of ginger. Fill the sink with water and put a bowl in there to float. Then put the drained ginger in the bowl and make sure you have an equal weight distribution in the bowl so that it is not tilting to one side or the other. Then take a marker (I used a dry erase marker so that it wouldn't leave a permanent mark and mark right above where the waterline hits the bowl. Put the ginger back in the pot, dry out the bowl with some kind of towel, and put it back. Then fill the bowl with sugar until the mark on the bowl hits the water, evening out the sugar so that it doesn't tilt. Buoyancy force. Worked like a charm.

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Not sure what happen here, but I got more caramelized ginger than candied, the sugar never recrystallized. It didn't burn it stayed soft, just never got crystals back. Tasted great the ginger I got was very hot/spicy when I chopped for the cookies they were perfect like ginger chips in the cookies and with the sweet of the cookie and the spice of the "chips" they were awesome. Was just kind of worried when I didn't get crystals.

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I put a bit too much reserved liquid in initially, so I poured some out and replaced it with a few spoons of sugar. After having some I wish I had reserved all the liquid and made a simple syrup like MTDfusion. I think I'll do it again after Christmas but keep the extra syrup for cocktails!