Candied Ginger
Type: Dessert
  • 1 part (by weight) ginger, peeled and thinly sliced, slivered or diced
  • Water to cover by 1 inch
  • ¾ part sugar
  1. Combine the ginger and water in a pot and bring to a boil. Once boiling, reduce heat and allow a low boil until the water is halved. Add sugar and stir until dissolved. Continue to reduce, stirring occasionally, until the contents of the pot become syrupy and the bottom becomes momentarily dry. At this point, stir constantly and watch closely for the pieces of ginger to separate and for the contents of the pot to become completely dry. The shift from sticky ginger to candied ginger is very quick and obvious, so if you’re not sure, keep going!
  2. Once the ginger has transformed into dry chunks, turn them onto a baking sheet, arrange them evenly, and bake for 5-10 minutes. Check on them often to make sure they don’t to turn brown. Turn off the oven and allow the oven to cool with the ginger in it. The baking steps of this recipe are meant to dry out the ginger pieces even more to prolong shelf life. The ginger should last a month in an airtight container, and longer if refrigerated.
Recipe by Party Inspiration at