Candied Ginger Sweet Spicy Chewy (Print version)

Transform fresh ginger into sweet, chewy morsels with a sparkling sugar coating. Perfect for snacking, baking, or homemade gifts.

# What you need:

→ 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

# Directions:

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.
08 - Store in an airtight container at room temperature for up to 2 months.

# Expert advice:

01 -
  • Theres something deeply satisfying about transforming raw, gnarly ginger root into sparkling jewels that taste like pure warmth
  • Once you make your own, the store-bought version will never compare andmdash;the texture is tender, the spice is vibrant, and the sugar crust has a homemade crunch you just cannot buy
02 -
  • The leftover ginger syrup is liquid gold andmdash;store it in the fridge for sweetening tea, mixing into cocktails, or drizzling over vanilla ice cream
  • Young ginger with thinner skin will be milder and more tender, while mature ginger brings a fiercer heat that stands up beautifully to the sugar coating
03 -
  • Dont be tempted to skip the blanching step andmdash;it removes the bitter edge and ensures tender, not tough, finished ginger
  • Work quickly when tossing the ginger in sugar while it is still slightly tacky, as the coating adheres much better than on completely cooled pieces

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