Candied ginger

Prep 40 min
Total 2 hours 40 min
Plus drying time
Makes 4 cups



1 kg
ginger, peeled and cut into 1/2-in. cubes (about 6 cups)
6 cups


  • COVER ginger with 6 cups water in a large pot. Boil, then reduce heat to medium-low. Simmer, covered, until ginger is tender-crisp, about 1 hour. Strain ginger through a sieve, reserving 2 cups cooking liquid.
  • RETURN ginger to pot. Stir in granulated sugar and reserved cooking liquid. Boil, then reduce heat to medium-low. Simmer until liquid turns syrupy and ginger is glossy and soft, about 1 more hour. Strain ginger through sieve and keep ginger syrup in a Mason jar, refrigerated, for another use.
  • LINE 2 large baking sheets with paper towels. Arrange ginger in 1 layer on towels. Let stand until ginger is dry to the touch, about 24 hours. Transfer paper towels with ginger to counter.
  • POUR superfine sugar into a medium bowl. Working in batches, add ginger
    to sugar and toss until completely coated. Discard paper towels. Arrange sugared ginger in 1 layer on same
    baking sheets. Repeat with remaining ginger and sugar. Let stand at room temperature overnight.
  • TRANSFER candied ginger to an airtight container and store at room temperature for up to 2 weeks. For best results, leave sugared ginger to dry on a baking sheet for up to 2 days before storing in jars.
  • Visit our Holiday Cookies page for 160 recipes


Calories 180, Protein 1 g, Carbohydrates 45 g, Fibre 1 g, Sodium 7 mg.

Easiest way to peel ginger

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