Making Homemade Crystallized Ginger, also known as candied ginger, is surprisingly simple and yields a product superior to store-bought versions. With just three ingredients and some patience, you can create a sweet, spicy treat that’s fresher, more vibrant and packed with flavour. It’s perfect for baking, cooking or simply snacking, and it comes with the added bonus of two delightful by-products- ginger tea and ginger syrup.
If you’ve ever skipped a recipe requiring candied ginger because you didn’t have it or couldn’t find it at the store, this is your solution. Homemade candied ginger is not only easy to make but also offers an unmatched freshness that will elevate any dish it’s used in. It brings baked goods to life and can even convert non-fans of candied ginger into enthusiasts.
The flavour of homemade crystallized ginger is worlds better than the store-bought kind. It’s fresher, spicier and more aromatic. Plus, you get the satisfaction of knowing exactly what goes into it, which means you can reap the health benefits of ginger- a time honoured medicinal ingredients- while indulging your sweet tooth. Though it’s a sugary treat, it’s still a better alternative to many processed sweets.
One of the parks of making candied ginger is the leftover ginger syrup. This sweet, spicy syrup is a two-for-one deal you didn’t know you needed. Use it to sweeten teas, cocktail or marinades. It;s also an excellent drizzle for pancakes, waffles or yogurt.
Ingredients needed for Crystallized Ginger:
Fresh Ginger: The key ingredients for candied ginger is fresh ginger, with a preference for young ginger due to its tender texture and milder flavour. Young ginger has thin, easy-to-peel skin and is less fibrous and spicy. In contrast, older ginger is thicker-skinned, tough to peel, fibrous and spicier. You can distinguish young ginger by its smooth, delicate appearance and juicier texture.
Lemon Juice: Lemon juice help to keep the ginger colour always look fresh.
Salt: Salt is used to soak the sliced ginger, to prevent the browning of ginger.
Granulated Sugar and Castor Sugar: The choice of sugar affects the final product’s appearance and taste. White sugar produces a bright, light-coloured candy with a snowy-sugar coating. Alternatively, less processed sugars like coconut or turbinado sugar yield darker-coloured candied ginger with a richer flavour. Use your preferred sugar type, keeping in mind the aesthetic and taste preferences for your candied ginger. I have used Castor sugar to roll the candied ginger.
Reserved water: After boiling the ginger initially to soften it, the liquid left behind is reserved. This ginger-infused water is reused in the second boil when combining the ginger with sugar. It enhances the flavour and reduces waste.
Use of Crystallized Ginger:
Crystallized ginger is a delightful treat on its own and an incredibly versatile ingredient that adds a spicy-sweet zing to a variety of recipes. It pairs beautifully with espresso and cake or champagne and fruit. You can coat it in bittersweet chocolate and roll it in crushed nuts for an elegant treat or chop it up for use in cookies, pastries, pumpkin pies, stewed fruits and more. It’s also fantastic as a garnish. Use crystallised ginger in banana bread, cakes, cupcakes or muffins for a burst of ginger flavour. Add to Scottish shortbread, ginger snaps, sugar cookies or molasses cookies for extra spicy kick. Stir crystallized ginger into homemade granola for a chewy and spicy contrast. Despite being candied, it retains health benefits, such as aiding digestion, reducing nausea and boosting the immune system.
Storage Tips:
To store sugar-coated ginger, keep it in an airtight container in a cool, dark place. The sugar coating acts as a preservative, extending its shelf life to up to 3 months at room temperature. Proper storage prevents moisture and maintains freshness, making it perfect for long-term enjoyment.
Ingredients
100 gm Ginger
1 tsp Salt
Juice of Half Lemon
100 gm Granulated Sugar
Reserved water
Preparation
- Step 1: Peel the ginger using the spoon. Use a sharp knife to slice the ginger thinly. Soak the sliced ginger in a bowl of salt water to prevent browning of ginger.
- Step 2: Bring a large pot of water to a boil over medium heat. Then drain the ginger and add them in the boiling water and add lemon juice. Boil for 30 minutes, and then drain in a colander over a bowl, reserving the water.
- Step 3: Add the ginger back to the pot along with 1 cup of the reserved water and 100 gm sugar. Bring to a boil, then reduce the heat to a simmer and simmer for 30-35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender.
- Step 4: Transfer the ginger immediately to a parchment-lined baking sheet or plate. Let cool for few minutes. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating. Then store in a sealed container.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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