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Crystallized or Candied Ginger

Rated as 4.86 out of 5 Stars
0

"Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place."
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Ingredients

1 h 25 m servings 177
Original recipe yields 10 servings (10 ounces)

Directions

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  1. Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  2. Toss ginger with sugar in a bowl.
  3. Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  4. Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Footnotes

  • Cook's Note:
  • Use leftover sugar in coffee, cookies, or anywhere else that a fresh, clean ginger accent would be nice.

Nutrition Facts


Per Serving: 177 calories; 0.2 45 0.5 0 4 Full nutrition

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Reviews

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I’ve been candying ginger for 40 years. My grandma lived on a farm and made everything including chicken (lol) from scratch.

The recipe calls for 1 Tbsp of water, but I didn’t find that was enough, I was afraid the sugar was just going to burn. I ended up adding 3 Tbsp. The recipe worked out perfect. It took 70 minute...

Oh.My.Gosh. I am in love with crystalized ginger!! My favorite place to get it is at the savory spice shop downtown, but this diy version is just as fantastic. I don't think I'll ever buy this a...

So easy to do! I will definitely use this recipe again. I did add an extra spoon of water, which I regretted because then I had to cook it back out

I've never had crystallized ginger and it was way spicier than I thought it would be, but it was quite tasty. Tasted so good in the ginger cupcake recipe. Thanks for sharing!