Candied Ginger

neil bougourd | 03 November, 2021 | 1 Comment


  • Non stick cooking spray
  • 1/2 lb. fresh ginger, peeled and cut into 1/8-inch-thick slices, preferably on a mandoline
  • 1 cup granulated sugar


  • Mist a cooling rack with non stick spray and place it on a rimmed baking sheet lined with parchment.
  • Put the ginger and 3 cups of water in a medium pot over medium-high heat. Cover and cook until the ginger is tender, about 45 minutes. Pour off all but about 1/4 cup of the water, reserving the cooking liquid (see tip below). Add the sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and cook, stirring frequently (the sugar syrup will thicken as the water evaporates), until the sugar recrystallizes onto the ginger, approximately 20 minutes. Transfer the ginger to the cooling rack, separating the individual pieces
  • Cool completely, then store in an airtight container.


Comments (1 Response)

05 December, 2021

Anne Johnson

This recipe makes so much sense…I regularly make candied ginger to add to chutneys, but had never seen the advice to boil the slices in plain water before beginning to make the syrup… brilliant!
Just a heads’ up: the tip that is supposed to be below isn’t. Might it be a suggestion to keep the now gingery water to use in soups? I use your Singapore curry to make a lovely squash soup – I bet the ginger water would be a greater addition!

Leave a comment (all fields required)

Comments will be approved before showing up.