Wednesday, April 22, 2009

Recipe of the Day: Candied Ginger

I once again ended up with an over abundance of something that I knew I would not eat all at once. So what do you do with all that ginger...candy it.

Making candied ginger (similar to candied peel) is not hard just time consuming.

Start by peeling and slicing the ginger into rounds, about an eighth of an inch thick.

In a sauce pan make simple syrup, using a two sugar to one water ratio. Make enough syrup to immerse the ginger in. I used 3/4 sugar to 3/8 water for about 3 big pieces of ginger. Heat the syrup until the sugar has dissolved and add the ginger.

Cook over low to medium heat for about 15 minutes until the garlic is cooked and most of the syrup has been absorbed.

Stain out the pieces. The syrup can be used to sweeten tea or lemonade.

Spread the pieces out on a tray lined with a silpat, parchment paper or waxed paper.

Let them dry out for several hours. They will still be sticky but not as wet.

Dip the pieces in sugar (I used regular sugar, though I've seen recipes call for super fine) and toss to coat.

Lay out again and let dry completely. This may take a couple more hours.


  1. Will definatly have to try this one!! I love Ginger and its good to calm my stomach too.

  2. I once had an awesome mojito in NYC made with candied ginger. Yummy!

    JS: there is also an amazing gingersnap recipe using candied ginger:

  3. mojito + ginger = awesome!!

    You could use a touch of the ginger syrup too.