Posted on November 9, 2022 by Sheryl
How to Make Homemade Crystalized Ginger: If you’re like me and have a hard time finding crystalized ginger, here’s the solution…make your own! With only THREE BASIC INGREDIENTS and a simple process, you can make candied ginger (stored in ginger syrup) or homemade crystalized ginger.
How to Make Homemade Crystalized Ginger
- INGREDIENTS (full printable recipe below)
- raw ginger, peeled, sliced
- water
- granulated sugar
- DIRECTIONS
- Cover ginger with water, bring to a boil, reduce heat to a simmer. Simmer, covered 30 minutes—strain
NOTE: Save the liquid for tea, lemonade or other drinks. Add a bit of honey or sugar.
- INGREDIENTS
- 2 cups granulated sugar
- 1½ cups water
- DIRECTIONS
- Simmer, stirring occasionally, about 35-45 minutes or until all the water has evaporated and your are left with a syrupy mixture and soft, sweet and slightly chewy candied ginger.
- FOR CANDIED GINGER: Store the ginger in the syrup.
- FOR CRYSTALIZED GINGER: Remove ginger from syrup, place on a cooling rack and let them air dry unto they aren’t wet just sticky (about 1-2 hours).
- Toss the ginger in granulated sugar.
- Place on a baking sheet lined with parchment paper in a single layer, to dry.
How to Peel Fresh Ginger
THE BEST TOOL FOR PEELING GINGER IS NOT A VEGETABLE PEELER OR A KNIFE….SURPRISINGLY IT IS A SPOON!
How to Store Candied/Crystalized Ginger
STORE: Coating the ginger with sugar will extend the shelf life (Crystalized Ginger). Store in an airtight container in a cool, dark location (like a pantry) The sugar coated ginger should stay as fresh as the day it was made up to 3 months. If you there is no sugar coating, the ginger is best stored in an airtight container in the refrigerator or freezer.
REFRIGERATOR: Candied Ginger is stored in its syrup and will stay fresh up to 6 months in the refrigerator (sometimes even up to a year). The time will vary based on how big the candied ginger pieces are and the humidity. The same goes for Crystalized Ginger (with or without the sugar coating, though sugared will last longer).
Add Extra Flavor
- VANILLA BEAN
- CINNAMON STICK
- MINT LEAVES
- LEMON ZEST
What Happens to the Ginger When It’s Frozen?
The freezing/thawing process softens the ginger, making it even more ‘delicate’ and chewy.
Using a Candy Thermometer
Why Boil the Ginger Twice?
The first boil helps to remove some of the potent flavor, so the final crystallized ginger isn’t overwhelmingly strong/spicy. It also helps to tenderize the ginger, which is initially quite tough.
HOW TO USE AN OVEN/DEHYDRATOR:
YOUR COULD ALSO MAKE
RECIPES USING CRYSTALIZED GINGER
How to Make Homemade Crystalized Ginger
Yield: 1 Pound
The perfect candy for dipping in melted chocolate.
Ingredients
- 1 pound raw ginger root, peeled, sliced
- water to cover
- 2 cups granulated sugar
- 1½ cups water
Instructions
The First Process:
- Place prepared ginger in a pot with a wide opening at the top (like a Dutch oven). Add enough water to cover ginger.
- Cover, bring to a boil, reduce heat, and simmer covered 30 minutes—strain.
NOTE: SAVE THE LIQUID FOR TEA, LEMONADE OR OTHER DRINK. ADD A BIT OF HONEY OR SUGAR
The Second Process:
- Using the same pot, return ginger, add the sugar and 1½ cups of water.
- Simmer, stirring occasionally, about 35-45 minutes or until almost all the water has evaporated and you are left with a syrupy mixture. The ginger should be soft, sweet and slightly chewy.
For Candied Ginger:
Store the ginger in the syrup
For Crystalized Ginger:
Remove ginger from syrup, place on a cooling rack and let the pieces air dry until they aren't wet just sticky. Toss the ginger in granulated sugar. Place on a baking sheet lined with parchment paper in a single layer to dry.
Notes
USING A CANDY THERMOMETER: Rather than simmering for the amount of time I've specified in the recipe, you can cook the mixture until it reaches 225°F/107°C.
HOW TO USE AN OVEN/DEHYDRATOR: Dry at 150°F/65°C for about 4-5 hours, or until almost dry to the touch but still tender and chewy. The time will vary based on how big the candied ginger pieces are and the humidity.
HOW TO STORE CANDIED/CRYSTALIZED GINGER:
STORE: Coating the ginger with sugar will extend the shelf life (Crystalized Ginger). Store in an airtight container in a cool, dark location (like a pantry) The sugar coated ginger should stay as fresh as the day it was made up to 3 months. If you there is no sugar coating, the ginger is best stored in an airtight container in the refrigerator or freezer.
REFRIGERATOR: Candied Ginger is stored in its syrup and will stay fresh up to 6 months in the refrigerator (in some cases up to a year). Crystalized Ginger will also last up to 6 months in the refrigerator with or without sugar. The time will vary based on how big the candied ginger pieces are and the humidity. up to a year.
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THANKS FOR VISITING♥
Comments
How to Make Homemade Crystalized Ginger — 6 Comments
This was simple! I didn’t need to stand in the kitchen all day. I plan to make more for the family and coworkers. Th Al’s for this recipe!
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That’s great Carol!
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I am assuming if you dried the ginger completely out you could grind it into a powder for powdered ginger?
Reply ↓
Hi Bernice, I don’t know if you could get it dry enough to grind up.
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This turn out beautifully. I used the dehydrator method and they turned out chewy yet firm and I used the extra syrup to make ginger candy drops
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I love it Alicia! I’m so glad you like the recipe.♥
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