The Best Crystallized Ginger Candy Recipe: An Easy Nutritious Treat | Foodal (2024)

Jump to the Recipe

A beautiful blend of sweet and spicy (as well as chewy and crunchy), these small ginger confectionaries are bursting with big flavor!

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This rhizome is a stimulating ingredient with a variety of uses: both in the home kitchen as a delicious garnish or snack, and even in the herbal medicine cabinet as a natural tummy-tamer.

While it’s no multivitamin gummy, it has its own style of beneficial goodness. Ginger is a superfood that can soothe the simptoms of a variety ofnausea-related illnesses, including morning sickness.

With this recipe, you can enjoy this sweet concoction as a natural remedy when those symptoms occur – or otherwise just for pure enjoyment!

Make It Yourself!

You can easily make these candies in your home kitchen, with just two ingredients.

This recipe is unlike many of the packaged candied ginger products that you’ll find. With no additives, preservatives, or food dyes, it’s a homemade creation that’s all about pure, gingery goodness!

Keep in mind: without any of those additives, our homemade version will like be darker than the store-bought versions of these treats that you may be used to.

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Another consequence of eliminating additives and preservatives like sulfur dioxide is that your gingery goodies will have a shorter shelf life.

While many store-bought kinds can last for a few months, these candies will remain fresh for about two weeks.

Using oxygen absorbers and vacuum sealed bags can help to increase shelf life as well, when you’re making large batches.

But don’t worry – the sweet and spicy flavor that you love is the same. So give it a try!

The Recipe

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Homemade Crystallized Ginger Candy

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Ingredients

  • 1 1/2 lbs fresh ginger
  • 3 1/4 cups granulated Sugar divided

Servings:

Units:

Instructions

  1. Peel the skin off the ginger and discard. Using a mandoline or very sharp knife, carefully slice into 1/8-inch to 1/4-inch thick pieces. You will need a total of 1 pound. If you have any left over, store for later use.

  2. Place all of the pieces in a large saucepan and add enough water to fully cover them. Simmer uncovered over medium-high heat for 30 minutes. Drain, reserving 3/4 cup of the water. Place drained ginger in a separate bowl.

  3. Place 1 pound of granulated sugar in the empty saucepan. Add the reserved 3/4 cup ginger-water and stir together. Bring to a low boil and completely dissolve the sugar. Add the slices of ginger. Continue to boil gently, stirring occasionally, until the pieces are translucent and the syrup has thickened slightly, about 15-20 minutes.

  4. Immediately remove the pan from the heat and drain, using a colander over a big bowl to collect the syrup. Set up a wire cooling rack over a baking sheet. Using two forks, separate the individual pieces and place in a single layer on the cooling rack, with space in between the pieces so they do not touch. Allow to cool completely, about 30 minutes to one hour.

  5. Place the remaining cup of sugar in a large, clean bowl. Toss the cooled pieces in the sugar a handful at a time to coat in a thin layer.

  6. Place back on the wire cooling rack in a single layer with space in between, and let sit for at least 3 hours or overnight until completely dry. Store in an airtight container at room temperature, in a dry place and away from direct sunlight. Your candy will keep for about two weeks.

Cooking by the Numbers…

Step 1 – Prep the Ginger

For a yield of 1 pound of peeled and sliced ginger, you will need about half a pound more of fresh, unprocessed ginger than what the recipe demands.

Take into consideration the waste involved: peeled skin, end pieces, and small knobs will take away from the total weight.

All of these things need to be discarded, while the remaining quantity will give you the appropriate yield of usable product.

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The ideal thickness for your slices is between 1/8 and 1/4 inches. You may use a knife or a mandoline to get a more precise cut.

In order to maintain a chewy texture to balance that crunchy sugar exterior, avoid cutting them too thin – or else the slices will lose moisture as they cook and dry.

Step 2–Soften

Slowly simmering the ginger slices in hot water before introducing the sugar syrup helps to break down and soften the fibrous cell walls.

This promotes a better infusion of the sugar syrup into each piece and will yield a softer, more enjoyable texture.

Place in a large pot and fill with cold to room temperature water. The gradual increase in heat as you cook them yields a better final texture, rather than initially shocking them with high heat.

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As you simmer them, be sure to keep all of the pieces fully covered to promote even cooking. You may need to add another cup or so of water to the pot if too much evaporates.

Step 3 – Cook in Sugar Syrup

Now that they are prepped and softened, you can make the sugar syrup in the same pot by mixing together sugar and some of your reserved ginger water.

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Using the water from the softening step augments the final flavor, yielding an even more intense, gingery kick!

The syrup is highly concentrated in order to promote crystallization. Because of this significant quantity of sugar, make sure to dissolve all of it in the water. And keep the heat at medium-low, to prevent it from crystallizing too quickly or burning.

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Once the sugar is completely dissolved and the syrup begins to boil, you can add the ginger slices. Don’t forget to stir occasionally! This helps to continually and evenly coat and cook them.

Use a heatproof spoon or spatula for this process.

Step 4 – Remove and Cool

In about 15 minutes, check to see if they are ready to remove from the syrup.

There are two visual signs that will help you to determine this: the syrup will be thickened slightly, and the ginger will be translucent. Cook them for a few more minutes if you need to.

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As soon as they are ready, immediately remove the pan from the heat and drain, using a colander over a big bowl to collect the syrup.

Be sure to use a heatproof colander and bowl when straining, as you are dealing with very hot ingredients!

You can now set the pieces to cool on a wire cooling rack over a baking sheet. I advise using two forks during this process instead of your bare hands, as the pieces are very hot and sticky at this point.

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Do your best to keep the pieces separate from one another on the cooling rack – they will stick together as they cool.

As an added bonus, you can actually reserve the syrup for other uses. It will be infused with some subtle, gingery spiciness.

Use a spoonful in your next cup of tea, a co*cktail or mocktail, or even to flavor a papaya smoothie!

To prevent recrystallization, mix an additional 1/2 cup of water into the syrup and store in an airtight container in the refrigerator for up to 2 weeks.

Step 5 – Coat with Sugar

After 30 minutes of cooling, test one piece to see if it’s ready. You want it to still be sticky enough that the sugar coats it properly, but not warm enough that the sugar melts away.

Toss it in some sugar, and allow it to rest for 10 minutes. If nothing has dissolved, you’re cleared to continue coating the other pieces.

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You can definitely toss a handful at the same time without any issues. Just be sure to place the pieces back on the rack to continue cooling and drying separately, so they don’t stick.

Step 6 – Dry and Store

Once all of the pieces are coated in sugar, place back on the cooling rack in a single layer. They will need at least 3 hours to cool and dry completely (though I couldn’t resist snacking on a few during the long wait!)

Store in an airtight container at room temperature, away from heat and direct sunlight. They will keep for about two weeks.

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Serve as You Wish!

Enjoy a few pieces on their own as a delicious, tummy-taming snack or a quick, fiery pick-me-up.

Or, serve as a bold garnish for some of your favorite desserts, like this lemon bundt cake. The next time you are ready to eat a bowl of silky semifreddo, or serve a slice of scrumptious pie, top it off with a handful of freshly made candied slices to wake up the flavor!

If you simply have a sweet tooth for candy however, make sure to check out our caramel candy recipe, our sugared flowers tutorial, homemade mochi, and even 23 of our holiday-inspired favorites.

Last but not least, candied ginger is often a favorite addition to batter for gingerbread baked goodies.

Be inspired to go homemade with this DIY recipe, and consider gifting this candy as a holiday present.

And be sure to tell us what you think in the comments below!

Don’t forget to Pin It!

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The staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assumes no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet or using supplements or manufactured or natural medications.

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

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About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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The Best Crystallized Ginger Candy Recipe: An Easy Nutritious Treat | Foodal (2024)

FAQs

Does crystallized ginger still have health benefits? ›

Safeguard your digestive system against harmful bacteria like Salmonella. Crystallized ginger promotes the rapid movement of food through your body, preventing discomfort and infections. A few pieces a day can significantly enhance your digestive health.

Does candied ginger have any nutritional value? ›

One piece of candied ginger can have 3 to 5 grams of sugar and about 20 calories. A few pieces of candied ginger will also help lower stress levels and raise vitality and energy, according to a study by phytotherapist Erica Verrillo from 2008.

What is the difference between candied ginger and crystallized ginger? ›

Crystallized ginger tends to have a spicier ginger flavor and a chewy texture, while candied ginger is softer, sweeter, and less intense in its ginger flavor. Both versions are popular for their unique tastes and can be used in a variety of culinary applications.

How much crystallized ginger can you eat in a day? ›

If you're a woman, try not to exceed 25 grams. Just one serving of crystallized ginger contains 30 grams of sugars, which is higher than the recommended maximum daily intake for women. As Harvard Health Publishing notes, excess sugar consumption may put you at risk for diabetes, obesity and cardiovascular problems.

Who Cannot take ginger? ›

Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.

Can you eat too much Crystallised ginger? ›

Eating too much ginger can cause some side effects, including: Upset stomach: Ginger can cause digestive issues such as heartburn, bloating, gas, and diarrhea. Stomach irritation: Consuming large amounts of ginger can irritate the stomach lining and cause nausea or vomiting.

Is it good to eat ginger candy everyday? ›

Ginger also has a low glycemic index, meaning that it breaks down slowly to form glucose and doesn't spike blood sugar levels. However, remember to consume ginger candy only in moderate doses. You should also know that we offer sugar-free candies if you're concerned about spiking blood sugar levels.

What form of ginger is the healthiest? ›

"Ayurvedically dry ginger is considered better than fresh ginger. Dry ginger is better for gas, bloating compared to fresh ginger. Fresh ginger increases Vata while dried ginger balances Vata. Hence chewing fresh ginger or drinking fresh ginger tea for gas, bloating is not a great idea.

What are the side effects of crystalized ginger? ›

It can cause mild side effects including heartburn, diarrhea, burping, and general stomach discomfort. Taking higher doses of 5 grams daily increases the risk for side effects.

Can you eat too much candied ginger? ›

Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

How long does crystallized ginger last? ›

Once opened, refrigerate and consume within three months. Once opened, if stored in an airtight container, crystallized ginger will last for two years.

How long does homemade crystallized ginger last? ›

Storage of Homemade Varieties

Location: Keep it in a cool, dry place, away from direct sunlight. Duration: Properly stored, homemade crystallized ginger typically lasts for up to two months. Refrigerating it can extend its shelf life up to six months.

What happens to your body when you eat ginger every day for a month? ›

Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. Wear and tear on cells. Ginger contains antioxidants. These molecules help manage free radicals, which are compounds that can damage cells when their numbers grow too high.

Is crystallized ginger a laxative? ›

Key Nutrients in Crystallized Ginger

Fiber: Crystallized ginger is a good source of dietary fiber, which supports digestive health and can help prevent constipation.

Is crystalized ginger anti-inflammatory? ›

It's also a centuries-old remedy used to treat inflammation, nausea, and even certain cancers. Eastern medical practice used to use ginger for many health conditions. It is beneficial for conditions including migraines, arthritis, and sore throats.

Which is better crystallized or uncrystallized ginger? ›

The only difference between uncrystallized ginger and crystallized ginger is the amount of sugar that is coated. The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness, and acid reflux.

Is crystalized ginger anti inflammatory? ›

It's also a centuries-old remedy used to treat inflammation, nausea, and even certain cancers. Eastern medical practice used to use ginger for many health conditions. It is beneficial for conditions including migraines, arthritis, and sore throats.

Does crystallized ginger raise blood sugar? ›

Ginger has a very low glycemic index (GI), which means it breaks down slowly into glucose and doesn't trigger a spike in blood sugar like high GI foods. Read more about the glycemic index. Studies have shown that ginger can reduce blood sugar levels and help regulate insulin in people with diabetes.

Does crystallized ginger thin your blood? ›

Caution: Ginger can cause blood-thinning and may be contraindicated if you are on blood thinners. Check with your doctor before using. Side effects associated with ginger are rare, but if taken in excessive doses the herb may cause mild heartburn, diarrhea and irritation of the mouth.

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