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    Home » All Recipes

    Candied Ginger, Ginger Syrup, & Ginger Sugar

    Published: Sep 8, 2021

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    Candied Ginger, Ginger Syrup, & Ginger Sugar

    Originally published June 20, 2013. Updated on 9/7/2021

    A glass jar of ginger sugar, a taller glass jar filled with crystallized ginger, and a small bottle of ginger syrup. Brown text overlay identifies these items.

    If you’ve got some fresh ginger, this post will show you how to enjoy Ginger 3 Ways - As Candied Ginger, Ginger Syrup, and Ginger Sugar.

    If you’ve got some fresh ginger, this post will show you how to enjoy Ginger 3 Ways - As Candied Ginger, Ginger Syrup, and Ginger Sugar.

    Here at the Porter House, we love ginger. We usually have some fresh ginger root in the house, and go through it pretty fast - sometimes when cooking Indian cuisine, sometimes Asian... but a LOT of the time, we use it for making ginger syrup.

    Ginger syrup is great for flavoring and sweetening tea, and also in cocktail making.

    It's easy and simple to do, and lasts a long time when refrigerated.

    Recently, we've taken to being more efficient with the ginger we use for making ginger simple syrup.

    Rather than throwing away the "spent" ginger, we now use all of it, turning out 3 separate ginger products: ginger syrup, candied ginger, and ginger sugar.

    The candied ginger should last 2-3 weeks when stored properly, IF it stays around that long. It’s great for snacking, baking with, topping desserts with (sliced up!) and even making ice cream out of!

    The ginger sugar last much longer, maybe 4-6 months?

    I don’t know, it’s usually gone before it goes bad. Use it to add a bit of extra flavor to your baking, to coffee or tea, or to rim your cocktail glasses!

    Anyway, this takes simple ingredients - just fresh ginger, sugar, and water - to produce everything!

    Let me show you how...

    A glass jar of ginger sugar, a taller glass jar filled with candied ginger, and a small bottle of ginger syrup.

    Getting Started Making Candied Ginger

    This recipe is a 3 step process. You can make as much or as little as you want!

    I used 1.5 lbs of ginger, 6 cups of water, and 4 cups of sugar.

    Weigh the ginger you have, then use:

    4 cups of water per lb of ginger
    2.5 cups of sugar per lb of ginger

    A glass jar full of crystallized ginger.

    How to Make Candied Ginger

    Use a vegetable peeler to peel all of the skin off of the ginger, carefully slice it all into uniformly thin pieces. (I like to aim for between ⅛″ and ¼″ thick).

    Place in a ginger large pot with the water, cover, and cook for about 45-55 minutes on medium heat. The ginger should be tender.

    Strain off the ginger, reserving ALL of the cooking water (This is what you’ll use for the ginger syrup!).

    Add your cooked ginger back to the pan, along with the sugar and about ¼ cup of cooking water per lb of ginger.

    Cook over medium-high heat, stirring almost constantly. Once the mixture comes to a boil, turn the heat down slightly and continue to cook for about 15 minutes, stirring often.

    While you’re waiting, set up a baking rack (we use one with a small grid) over some parchment, and spray the rack with pan spray.

    Around the 15-17 minute mark, the water will evaporate and the whole thing will crystallize and go dry – once it starts happening, things go quickly!

    As soon as it’s all dry, dump it all out over your baking rack, spreading and separating the pieces as needed.

    Allow to cool completely at room temperature.

    In the meantime, make your Ginger Simple Syrup:

    A glass jar full of candied ginger.

    How to Make Ginger Syrup

    Measure the remaining cooking water, and measure out an equal amount of sugar. For every cup of ginger water, you’ll use a cup of sugar, etc.

    Add measured ginger water and sugar to an appropriately sized pot. Cook over medium heat, stirring until water dissolves. Turn the heat up a little, and bring it JUST to a boil.

    Once the syrup starts to boil, remove from heat, strain through a fine wire mesh into a clean bowl/pot, and let it cool completely.

    Transfer to an appropriate container – we’ll usually use clean wine bottles with “tasting” corks, but mason jars work well too.

    Refrigerate for up to 1 month.

    A small glass bottle of deep amber coloured ginger syrup.

    How to Make Ginger Sugar

    This isn’t so much a recipe, as a minor clean up procedure!

    Go back to your candied ginger, after it’s completely cool.

    Transfer the pieces to an airtight container, gently knocking them against each other (I’ll roll them in my hands) to dislodge any loose, excess sugar.

    Cover tightly, store at room temperature.

    You’ll be left with a fair amount of excess sugar, mostly clumpy.

    Run all of that through a food processor until it’s as fine as you’d like it – this will depend on your desired uses for it.

    Transfer to an airtight container, store at room temperature.

    A glass jar of ginger sugar.

    More Seasoning & Condiment Recipes

    Looking for some tasty ways to add a little something extra to your dish? Here are a few ideas:

    Basil Pesto
    Berbere Seasoning
    Canadian Popcorn Seasonings
    Cilantro-Mint Chutney
    Diana Sauces (Replica Recipes)
    Homemade Hop Extracts
    Homemade Seasoned Salt
    Homemade Vanilla Extract
    Honey Dill Dipping Sauce
    Honey Garlic Cooking Sauce
    Hoppy Dill Pickle Relish
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    Montreal Steak Spice & Marinade
    Olive Salad for Muffalettas
    Porter's Ice Cream & Yogurt Topping
    Roasted Beet Ketchup
    Smoky Dry Rub for Wings
    Sushi Sauce Recipes
    Tangerine Thyme Dry Rub
    Thai Cilantro Pesto
    Tzatziki Dip

    A glass jar full of candied ginger.

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    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A glass jar of ginger sugar, a taller glass jar filled with candied ginger, and a small bottle of ginger syrup.

    A glass jar of ginger sugar, a taller glass jar filled with candied ginger, and a small bottle of ginger syrup.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Ginger 3 Ways - Candied Ginger, Ginger Syrup, and Ginger Sugar

    If you’ve got some fresh ginger, this post will show you how to enjoy Ginger 3 Ways - As Candied Ginger, Ginger Syrup, and Ginger Sugar.
    Prep Time10 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Condiment
    Cuisine: Gluten-free
    Author: Marie Porter
    Cost: $10

    Equipment

    • Baking rack
    • Parchment Paper

    Ingredients

    Candied Ginger

    • 1 ½ lbs Ginger Root You can use however much you want
    • 6 cups Water Or 4 cups per lb of ginger
    • 4 cups Sugar Or about 2.5 cups per lb of ginger
    • Pan spray

    Ginger Syrup

    • Ginger cooking water however much you have left
    • Sugar

    Instructions

    Candied Ginger

    • Use a vegetable peeler to peel all of the skin off of the ginger, carefully slice it all into uniformly thin pieces. (I like to aim for between ⅛″ and ¼″ thick).
    • Place in a ginger large pot with the water, cover, and cook for about 45-55 minutes on medium heat. The ginger should be tender.
    • Strain off the ginger, reserving ALL of the cooking water (This is what you’ll use for the ginger syrup!). Add your cooked ginger back to the pan, along with the sugar and about ¼ cup of cooking water per lb of ginger.
    • Cook over medium-high heat, stirring almost constantly. Once mixture comes to a boil, turn the heat down slightly and continue to cook for about 15 minutes, stirring often.
    • While you’re waiting, set up a baking rack (we use one with a small grid) over some parchment, and spray the rack with pan spray.
    • Around the 15-17 minute mark, the water will evaporate and the whole thing will crystallize and go dry – once it starts happening, things go quickly! As soon as it’s all dry, dump it all out over your baking rack, spreading and separating the pieces as needed. Allow to cool completely at room temperature.
      Candied Ginger
    • (Instructions continue under the ginger sugar section!)

    Ginger Simple Syrup

    • Measure the remaining cooking water, and measure out an equal amount of sugar. For every cup of ginger water, you’ll use a cup of sugar, etc.
    • Add measured ginger water and sugar to an appropriately sized pot. Cook over medium heat, stirring until water dissolves. Turn the heat up a little, and bring it JUST to a boil.
    • Once syrup starts to boil, remove from heat, strain through a fine wire mesh into a clean bowl/pot, and let it cool completely.
    • Transfer to an appropriate container – we’ll usually use clean wine bottles with “tasting” corks, but mason jars work well too. Refrigerate for up to 1 month.

    Ginger Sugar

    • This isn’t so much a recipe, as a minor clean up procedure!
    • Go back to your candied ginger, after it’s completely cool. Transfer the pieces to an airtight container, gently knocking them against each other (I’ll roll them in my hands) to dislodge any loose, excess sugar. Cover tightly, store at room temperature.
    • You’ll be left with a fair amount of excess sugar, mostly clumpy. Run all of that through a food processor until it’s as fine as you’d like it – this will depend on your desired uses for it. Transfer to an airtight container, store at room temperature.
    • The candied ginger should last 2-3 weeks when stored properly, IF it stays around that long. It’s great for snacking, baking with, topping desserts with (sliced up!) and even making ice cream out of!
    • The ginger sugar last much longer, maybe 4-6 months? I don’t know, it’s usually gone before it goes bad. Use it to add a bit of extra flavor to your baking, to coffee or tea, or to rim your cocktail glasses!

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    Reader Interactions

    Comments

    1. Susan Gainen

      June 20, 2013 at 10:20 am

      You might like Ginger Chili Jelly, too http://susan-cooks.blogspot.com/2010/05/secret-to-ginger-chili-jelly-incendiary.html

      Reply
    5 from 1 vote (1 rating without comment)

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