Candied/Crystallized Ginger Recipe

I had posted on Facebook that adding crystallized or candied ginger to your standard gingerbread recipe was pretty much heaven on earth and I got quote a few emails on where to get candied ginger. I actually made mine and the process was super simple and WAY cheaper than buying it pre-made. In my opinion it tastes better too. The recipe I use is actually from one of my idols, Alton Brown, and it’s really easy. Try it out, I’m sure you’ll find that you’ll be adding this to all of your holiday recipes!!!

(Original recipe found here.)


  • Nonstick spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound sugar


Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline (I just sliced mine with my trusty kitchen knife). Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Drain the ginger, reserving 1/4 cup of the cooking liquid. (I actually saved the liquid to add to the left over sugar and made a ginger simple syrup. uh, YUM). Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. (Longer if you used more liquid). Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks (Or a month in the freezer).

At this point I used the sugar that dripped on the parchment paper, threw it bakc in the pan poured in the water the ginger boiled in and heated it up. Ta-Dah! Ginger simple syrup.

Hopefully you find this useful! I sure did!


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