Candied ginger
Recipe type: candy. ginger. condiment. snack. heaven.
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Candied ginger is a taste bud-tingling confection and is great chopped up in sweet breads and scones and added to noodle dishes, as well. As for me, I like to carry it around on my person for impromptu snacking. :)
  • ½ pound gingerroot, peeled (try using a spoon, it works well!) and sliced very thin
  • 2¼ cups sugar
  • melted dark chocolate, confectioners sugar, and more sugar for dipping (optional)
  1. First, peel the gingerroot, and slice it very thin.
  2. Bring 2 cups of water and 2 cups of sugar to a simmer and add ginger.
  3. Cook until ginger is tender, about 45 minutes.
  4. Strain ginger, but save the liquid: it makes a wonderful syrup on ice cream, in drinks, or whatever!
  5. Spread ginger out on rack set on a pan, and allow to dry, but don't rush it: allow at least 5 hours. Reserve syrup that drips on the pan, we aren't wasting any of this gingery goodness!
  6. Put additional sugar in bowl and toss the dried ginger slices until they are completely coated. I leave the ginger in the bowl of sugar for an hour or two, to further dry them.
  7. You're finished! Don't toss the sugar that is left in the bowl--you can use it in your coffee or tea, or sprinkle it on top of cookies for a sweet gingery topping! Your candied ginger will keep well in a covered container for 2 weeks or more, but I'll bet that it won't last that long . . .
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