These candied ginger treats are moist, chewy, sweet, spicy and have tremendous health benefits. They make the perfect edible holiday gift! Ginger is anti-inflammatory, boosts your immune system and improves digestion. I love having a little nibble of these after a meal.
After step one in the instructions below, you can drink the strained water as tea (by adding some more hot water into a cup) – don’t just pour this goodness down the drain! You can also save this super concentrated liquid in the fridge for up to 5 days for tea on demand. Just use a couple of tablespoons per cup of hot water.
- 3 cups water
- 3 cups coconut sugar + ¼ cup for coating (if you want lighter colored ginger, use evaporated cane juice)
- 2 cups peeled and sliced ginger
- Place the sliced ginger in a pot, add enough water to cover the ginger and bring to a boil. Turn the heat down and simmer for 30 minutes. Drain the water or save the water for super concentrated ginger tea.
- In the same pot with the ginger add ½ cup of water, the sugar and mix to combine. Bring to a boil. Turn the heat down to a simmer and cook for 20 minutes or longer until the water evaporates and gets very sticky.
- Using a slotted spoon, scoop out the ginger and place on a wire rack to cool.
- Roll the ginger in the remaining sugar until coated. Store in an airtight container for up to 3 months.
If you know someone who loves ginger or making holiday treats, please share this recipe with them!
Xo,
Vani
** 12/19 Editorial note: recipe updated to clarify amount of water used in step two, and note about evaporated cane juice***
Thanks
what sweetener would you recommend for someone with a sulfite allergy. Things like coconut sugar and agave sugar. Is there a raw unprocessed sweetener available? Or will this recipe work with honey?
The two sweeteners I mentioned are generally off limits to people with sulfite allergys. I apologize for the half sentence
Maybe maple sugar would work.
I tried a recipe using honey, and it turned out nasty. A waste of several cups of honey and many pounds of ginger. 🙁
Maybe just organic white sugar would be best?
I love candy ginger, can’t wait to try this. But I don’t think rolling the finished product in coconut sugar would produce results like your pictures. Would you suggest grinding the sugar first in a food processor?
How thick do you slice the ginger??
You can vary it – you can do inch by inch pieces or slice in disks.
Candied ginger is one of my favorite foods on the planet. So stoked to try to make it at home!
Is there a way to make this without cooking it so much? With a total of 50 minutes of boiling, it seems like all the nutrients would just be destroyed.
I’m a bit curious too as to the nutrient content after boiling. Thx!
I love ginger ANYTHING! Even the smell of it! This looks fantastic! Thanks for the recipe!
Me too but I avoid anything like the plague that suggest sugar.
I love candied ginger but haven’t made it for years. Love the idea of making it with coconut sugar. Thanks for the great gift idea! (Or treat for me)
try dipping the final product in organic dark chocolate! Very yummy!
I simmering the ginger, I pour the ginger water into ice cube trays & freeze. Turn out the frozen cubes into zip-loc baggies & return them to the freezer for future use. Use them to put into cold drinks like lemonade or ice tea, or to make a nice hot mug of ginger tea & add a squeeze of lemon & spoonful of honey to help soothe a cough.
These could be awesome for pregnant ladies dealing with morning sickness!!! When I was prego, I was sick for months and chewed on ginger candies to help with the nausea. I should have made my own!
They’d also be great on chocolate bark…
Thank you Vanni Hari <3 2015 The Year of Vanni Hari.. Congratulations of your Fri st Book this Year Wow did this year Fly.. Keep up your Safe Food Advocacy.. Big Hugs. 🙂
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Hello, sounds delicious, i have only tried candied Ginger once, but that was years a go when i did not like Ginger, now i love it 🙂 But my Coconut Sugar is dark brown and makes things like this just not look so pretty
I am currently making these and note that the second cooking has WAY too much water–I am having to cook it longer than 20 minutes to make the ginger tender. I am making a half batch as I only had that much ginger–wish I had only used less than 1/2c water vs the 1 1/2 I used. Should have gone with my instinct. So it is still cooking. When I have made this in the past it was with a very small amount of water compared to the sugar (and use the cooking water with that concentrated flavor, btw). This is the first time using coconut sugar for these. I don’t like the dusting, anyway, but that would look better with superfine white as the coconut sugar will be way too crunchy, at least for me.
Addendum to above comment: It took almost an hour to achieve the soft “crystallized” affect because of the amount of water here. Other recipes for this call for a very small amount of the initial cooking liquid, with equal amounts of ginger and sugar by weight. I should have cooked it a bit more to get a drier coating as they are all quite syrupy, but it is the first time doing this with coconut sugar and I thought they were burning. They are quite good, and the syrup will be fantastic on pancakes. As the recipe is above, all you will get is cooked sweetened ginger slices, which is fine, but I like the texture of a more “candied” affect.
Has anyone done this with cane sugar?
You can definitely use cane sugar!
I followed the recipe exactly and now have a sticky, gunky mess. Sorry, Food Babe, this one is a miss.
Gosh – I’m so sorry Case, what happened? Is there anything I can clarify in the instructions?
Well, THAT was disappointing! I LOVE candied ginger, but this recipe doesn’t result in candied ginger. Wish I could rewind the last hour and save my ingredients from the carnage.
can you blend all the ingredients into a drink with juice? or is it all just not tasting that good?
Ginger. I eat daily. Made it with. Pink salt. Instead
I made this with coconut sugar and thought it was not good. The rolling sugar kept melting into a gooey mess. Then I had the brilliant idea of dipping each in melted organic vegan chocolate. Takes it to a whole new level and making more at this moment.
I simmered the ginger for 40 minutes initially and then added in the sugar and water and cooked for at least another hour. I removed the ginger which I am going to dip in chocolate (yum!) and continued to cook that syrup down into a ginger toffee which I poured over raw cashews. Heavenly.
Hi Food Babe! Thanks for all you do! I tried this recipe and used coconut palm sugar (is that different than plain coconut sugar? My sugar was much darker than the sugar in the picture) and the ginger came out way to “gingery” to eat comfortably. Maybe I should have cooked it longer in sugar water?
For diabetics, is there any way at all this recipe could be made with Stevia, and then lightly rolled in a coconut sugar coating to cut down on the carbs? I love candied ginger but have to avoid it otherwise. Mahalo from Hawaii!
I am also diabetic and on a gluten free, low carb diet. Is there an alternative for those of us that aren’t supposed to have sugar of any kind?
P.S. Keep up the good work. I really love your site and all the education you give each of us. I wish this kind of info had been available years ago. It might have prevented my diabetes in the first place. So again, Thanks
This was an expensive and time consuming experiment. Followed recipe to the T with super sticky mess of an end product. Skip this one.