Candied Ginger

Simmered soft, candied chewy, tossed in sugar — and you keep a jar of ginger syrup

~½ lb · 20 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

½ lb fresh ginger (firm; younger = less fibrous)
water, to simmer
1 cup sugar (+ more for tossing)
1 cup of the ginger cooking water (reserved)

What you need

½ lb fresh ginger (firm; younger = less fibrous)

water, to simmer

1 cup sugar (+ more for tossing)

1 cup of the ginger cooking water (reserved)

Peel & slice thin. Peel the ginger (a spoon edge scrapes the skin off cleanly) and slice into ⅛″ coins or matchsticks — thin so it candies through.
Simmer to soften. Simmer the ginger in water 35–45 min until fork-tender. Drain, but save 1 cup of the cooking liquid. (Want it milder? Change the water once partway — it pulls out heat.)
Candy in syrup. Return the ginger to the pan with the 1 cup sugar and 1 cup reserved liquid; simmer 25–30 min until the ginger is translucent and the syrup is thick and nearly gone — stir near the end so it doesn't scorch.
Strain & coat. Strain the ginger, saving the syrup (that's the bonus jar). Toss the warm ginger in granulated sugar to coat.
Dry it. Dehydrator: spread on the trays and dry at ~135°F for 2–4 hr until tacky-dry but still chewy — the easiest, most even way. (No dehydrator: a 200°F oven ~1 hr, or air-dry on a rack overnight.) Re-toss in sugar once dry.

Steps — tap one to keep your place

1. Peel & slice thin. Peel the ginger (a spoon edge scrapes the skin off cleanly) and slice into ⅛″ coins or matchsticks — thin so it candies through.

2. Simmer to soften. Simmer the ginger in water 35–45 min until fork-tender. Drain, but save 1 cup of the cooking liquid. (Want it milder? Change the water once partway — it pulls out heat.)

3. Candy in syrup. Return the ginger to the pan with the 1 cup sugar and 1 cup reserved liquid; simmer 25–30 min until the ginger is translucent and the syrup is thick and nearly gone — stir near the end so it doesn't scorch.

4. Strain & coat. Strain the ginger, saving the syrup (that's the bonus jar). Toss the warm ginger in granulated sugar to coat.

5. Dry it. Dehydrator: spread on the trays and dry at ~135°F for 2–4 hr until tacky-dry but still chewy — the easiest, most even way. (No dehydrator: a 200°F oven ~1 hr, or air-dry on a rack overnight.) Re-toss in sugar once dry.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.