Candied ginger is the perfect balance between sweet and spicy — ideal for anyone who loves a little kick but also has a sweet tooth. The best part? You only need three ingredients (including water!).

I usually make these ginger candies in the fall and winter. They tingle and warm the throat and are wonderful to slowly savor. I often make them right after preparing ginger syrup — two delicious creations from one batch of ginger!

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More About Ginger

Did you know that ginger is not only delicious but also full of health benefits? In my post 5 Reasons to Use Ginger More Often, I explain more about how it helps with nausea, colds, and digestive problems.

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Candied Ginger: Recipe

Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Drying time: 8 hours
Total time: about 9½ hours (mostly unattended)

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Ingredients

• 9 ounces (250 g) fresh ginger
• 8 cups (2 liters) water
• 3 ¾ cups (1 ½ pounds / 750 g) granulated sugar, plus extra for coating

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Instructions

1. Prepare the Ginger

Peel the ginger — the easiest way is by scraping off the skin with the edge of a small knife or a spoon. Then slice the ginger into thin rounds, just a few millimeters thick.

2. Boil to Soften the Flavor

Place the ginger slices in a saucepan with 4 cups (1 liter) of water and simmer gently for 15 minutes. This step softens the strong, sometimes bitter flavor of raw ginger while keeping its characteristic spice.

Strain the ginger but don’t discard the cooking water — it makes a strong ginger tea that’s perfect as a base for homemade ginger syrup.

3. Candy the Ginger

Prepare a sugar syrup by dissolving 3 ¾ cups (750 g) of sugar in 4 cups (1 liter) of water. Add the ginger slices and simmer gently over low heat for about 1 hour.

Once done, strain the ginger again — but don’t throw away the syrup! I always pour it into sterilized bottles; it keeps for several months and is wonderful for sweetening tea or desserts. You’ll find more ideas below.

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4. Drying

Drain the ginger slices and spread them out on parchment paper. Let them air-dry overnight.

5. Finishing Touch

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Powdered Sugar vs. Granulated Sugar: Why It Matters

The first time I made candied ginger, I used powdered sugar for coating — it seemed softer and subtler. But the result was disappointing: too much powdered sugar stuck to the pieces, giving a dry and then sticky texture when eaten.

Granulated sugar, on the other hand, creates that crisp, crunchy coating that perfectly contrasts with the soft, slightly caramelized ginger inside. It stays dry and gives each bite a pleasant crunch.

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Serving Ideas

Candied ginger is delicious on its own, but it’s also incredibly versatile:

• With tea: Drop a slice into a cup of green or black tea for gentle sweetness and spice.
• In baking: Finely chop and add to cake or cookie dough, or sprinkle on top of chocolate desserts or panna cotta.
• With yogurt or granola: Dice into tiny cubes and mix into your breakfast for a zesty twist.
• As a gift: Pack the ginger pieces in a small glass jar with a ribbon or label — a perfect homemade holiday or thank-you gift.

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What to Do With the Syrup

Don’t throw away the syrup you used to candy the ginger! It has a wonderfully strong, spicy flavor that’s too good to waste.

Pour it into a sterilized bottle and store it in the fridge — it will last for several months. Use a splash to sweeten hot tea, flavor sparkling water or homemade lemonade, or add it to cocktails like a Moscow Mule or a spiced gin and tonic.

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Want to Try More Homemade Candy?

If you’ve caught the homemade candy bug, try my Rhubarb Candy next (coming online soon)— it tastes just like sour belts, one of my childhood favorites!

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