Learn how to make homemade candied ginger with just 2 ingredients!
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I don’t love ginger. At all. I mean it’s ok, I don’t hate it, but I don’t love it. Now my mom, she LOVES it. I’ve watched her sit there and just eat big chunks of pickled ginger. But not me.
However, today we’re going to learn how to make homemade CANDIED ginger, which is a whole different ball game. Turns out I love candied ginger.
The Health Benefits of Ginger
Ginger has an enormous number of great benefits. Now, I am not one to eat something just because of it’s health benefits. But I do try to be healthy (from time to time).
1. It has anti-inflammatory and antioxidant properties
2. Helps when you’re feeling nauseous
3. Helps your indigestion (this one is for me…)
4. Relief of menstrual pain
5. MAY help reduce cholesterol and improve diabetes symptoms.
Now guys, I’m not a doctor, and I tend to be a little suspicious when people start talking about these so-called “superfoods.” So test it out. If you’re feeling nauseous, eat some ginger, see if it helps. If it does, that’s great.
I eat it because it tastes good…once it’s candied 😉
Let’s Candy that S**t!
Now if you do decide that you’re going to eat ginger for it’s health benefits, what better way to eat it than to candy it? Am I right? So regular ginger, I’m pretty indifferent about, but candied ginger? YUM. It’s got that super intense ginger kick, but with the perfect amount of sweet to balance it out. I really like this stuff. Does it heal all my ailments? I guess time will tell. Will I eat a bunch before my next cholesterol screening…perhaps. But that’s more because it’s yummy, less because i think it will lower my cholesterol. Man is it hard being a food blogger with high cholesterol….
How to Make Homemade Candied Ginger
First off, you want to be sure to get the ginger nice and thin. I recommend no thicker than 1/4″. I strongly recommend using a mandolin to get thin, even slices. Personally, I STILL do not have a mandolin. I need one so badly, but can’t ever seem to remember to buy one. However, Christmas is coming…maybe I’ll get one in my stocking. Needless to say, I used a knife to slice the ginger – a mandolin would have sped things up considerably.
We simmer the ginger first in some plain water to remove any lasting dirt and to tame the bite of the ginger just a touch. Plus it helps to get it nice and soft. After that’s done, drain the ginger and add fresh water and 1 cup of sugar back to the saucepan. Simmer for 30 minutes this time. Now when you’re done with this part, make sure you save that syrup! One of the best parts about candying fruits (vegetables? What is ginger really?) is the syrup you get in the process. Like when I candied these orange peels, or these lemon slices. That stuff is so good! Just store it in an airtight container in the fridge.
Once you have preserved your delicious liquid, the next part is mainly waiting. Spread those ginger morsels out on some wax paper and just let them dry overnight on the counter. Coat them with the remaining 1/2 cup of sugar the next day and let them sit out for a few more hours. Store them in a airtight container. They should keep for quite some time.
Personally, I love to eat these things right out of the container. Well, really, right off the counter while they are still drying. They’re also great used in cookies, chopped and used in pie filling, DIPPED IN CHOCOLATE (yes mom, this is for you), chopped and added to a salad, and one of my favorites, chopped and added to a stir fry. The possibilities are endless really. It’s great in sweet dishes, great in savory dishes, and great as a “healthy” snack.
And now you know how to make homemade candied ginger. Cheers.
Now that you know how to make homemade candied ginger, you can make these other great candy recipes:
And if you’re looking for some more great holiday treats, check out my new FREE cookbook! It’s packed full of easy to make holiday desserts.
- 8 oz. fresh ginger peeled and sliced thin
- 1 cup granulated sugar plus 1/2 cup
Slice ginger as thin as you can get it, no thicker than 1/4".
Place the ginger slices in a saucepan and cover with water. Simmer for 20 minutes, then drain.
Place back in sauce pan, add 1 cup of sugar and cover with water. Heat to boiling, then simmer for 30 minutes.
Drain (reserving the syrup) then spread on a parchment or wax paper lined baking sheet.
Let the ginger dry overnight on the kitchen counter.
Place 1/2 cup sugar in a bowl, along with the dried ginger (ginger will still be sticky) and mix to coat the ginger with the sugar.
Place ginger slices back on the baking sheet and let sit for several hours.
Remove excess sugar and store in an airtight container.