Crystallized Ginger

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Yield: 1cup

    • About This Recipe

    “I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great!Hope you enjoy it as much as I did.”

    Ingredients

  • gingerroot
  • white sugar
  • water
  • white sugar( for Dusting)

    • Directions

  • Peel the ginger and slice it into rounds 1/8 inch thick.
  • For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
  • In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
  • When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
  • You want the ginger tender and getting that translucent look about it.
  • You also don’t want it at a full rolling boil-just a little less.
  • Drain the ginger reserving the liquid.
  • Separate and place on a rack to dry for around 30 minutes-it’s gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
  • Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
  • Store in an air tight container.
  • As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

    • Reviews

  • “Thanks Diana!! Finally got to try it, it went over big!! You’re right about the hand slapping. I have hidden the rest for Christmas. Well worth doing, if not a little time comsumming. Love it and didn’t change a thing, even did the sugar extra swirl.Thanks again for a good one!!!”

  • “Nice recipe. I made it with old ginger the first time so it was too spicy. but it was tasty nonetheless. I dusted some cinnamon along with the sugar.”

  • “i swear, someone slipped some sort of addictive narcotics into the ginger…. so delicious!! i didn’t stir nearly constantly, and it seemed to turn out a-ok. i will definately be making this again :)”

  • “I shook the sticky ginger in a ziplock bag until I could feel that the pieces were coated then continued drying on racks. The remaining sugar had a good scent of ginger so I kept that to use in other recipes.Thanks for posting!”

  • “This is yummy. My ginger was older too, so it was strong. I have been using it chopped up in oatmeal cookies and other places where raisins could be used. Oh so good!”

  • “very nice. anyone can make this.”

  • “I didn’t want to spend what the stores were asking just to find out if I like crystallized ginger, so made this recipe and LOVE it!I used very fresh ginger, but it was naturally spicy so the candies are also.I put the syrup (without further cooking to reduce it) over vanilla ice cream and we loved that too!If the ginger weren’t so spicy I would have reduced the syrup just a bit, but this way even those in the family who don’t like spicy stuff can eat it.”

  • “My grandmother loves this stuff (and so do I), but it’s expensive to buy in the store. Fresh ginger, however, is DIRT CHEAP so I made her a huge batch of this for Christmas, and also bottled the remaining syrup in a jar for her to use as it too was delicious! Great recipe – Thanks!”

  • “Oh I just love this stuff! I used 1 cup of ginger, next time will do more. Easy, and makes a great snack!”

  • “This is wonderful; excellent.Fresh ginger is key.And then, after you make it,if you take some of the ginger coins and drizzle some melted semi sweet chocolate over them, you have the perfect food!!25 stars for this”

  • “This recipe is great. As a expat living in Indonesia i can get lots of lovely fresh ginger, but cannot buy crystallised ginger, so when i saw this recipe i tried it straight away. Results smashing, great to decorate ginger bread. Thanks Dibs”

  • “Absolutely wonderful – and a very easy recipe.Add a piece to a chai tea latte for a special treat!”

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