Candied Ginger & Ginger Syrup
Candied ginger and a small bottle of syrup, from the household cookbook.
Ingredients
- about 1 1/2 cups (200g) fresh ginger, peeled and chopped
- about 1 cup (200g) granulated sugar, plus extra for coating
- to cover (~1 L) water
- 1-2 Tbsp (15-30g) fresh lime juice (optional)
Instructions
- Put the ginger in a saucepan, cover with water, and add the lime juice if using. Bring it to a gentle simmer, not a hard boil.
- Simmer 20-30 minutes, until a fork slides in easily but the pieces don't fall apart.
- Drain, reserving the liquid. Don't pat the ginger dry.
- Return the ginger to the pot with the 200g of sugar and 1/4-1/2 cup (60-120g) of the reserved liquid.
- Cook over medium heat, stirring often, until the ginger is translucent and the syrup thickens. Don't walk away; it scorches near the end.
- Strain off the syrup while it's still warm and bottle it.
- Spread the ginger on a rack, let it cool until tacky, then toss it in sugar. Dry overnight, or in a 150°F oven for a few hours, until dry but still chewy.
- Store the ginger airtight at room temperature for 2-3 months. Refrigerate the syrup.
Levers and swaps
- Ginger: Young ginger: milder, less fibrous; Mature ginger: hotter, more fibrous; slice thinner; Blanch twice in fresh water: milder bite
- Acid: Lime juice (used): bright; Lemon juice: classic; None: purest ginger flavor
- Finish: Sugar coat: crunchy, longest shelf life; Uncoated: stickier; refrigerate; Dip in dark chocolate after drying
From Travis's kitchen
Made in October 2026. A photo of the finished ginger and syrup is dated October 23, 2026.