Candied Ginger Recipe that is Chewy, Sweet, and Failproof (2024)
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Candied ginger and crystallized ginger are two different candies. One is fudge-like, firm and crumbly. The other is firm, chewy, and covered in sugar crystals. This recipe for crystalized ginger is everything crystallized ginger should be. It’s chewy, light in colour, spicy hot, sweet, and dry. Not sticky at all. When you make this recipe for candied ginger, you’ll also end up with a thick ginger syrup that’s lovely in tea, or spooned over ice cream. All you need is ginger, lemons, and sugar to get started.
Candied ginger is soft, gummy, and spicy-sweet, with the chewy texture of a gummy and the fibre of the ginger root it is made from. It’s useful for quelling a carsick child on the twisty, turny road going between the ferry depots from Langdale to Earl’s Cove. I wish I knew about it when my boys were little. It would have saved us quite a few mop-ups in the back seat. Ginger is way more effective than Gravol and the kids are a lot happier with ginger. Now that I’m an older and wiser grandma I keep a stash of candied ginger for car sick kiddos that come for a visit. We’ve saved many a back seat by liberally handing out crystallized ginger to visitors before they left for home.
But crystallized ginger is not gluten-free, so with our household wheat allergies, buying store-bought candied ginger is no longer an option. I’ve made a few candied ginger recipes trying to capture that soft, flexible, gummy texture, but until now my crystallized ginger was more like ginger fudge than that lovely yellow ginger coated in sugar crystals.
Last week when I was making marmalade I stumbled on the secret I was missing. And I want to share with you how you can make failproof crystalized ginger that is soft, chewy, and coated in sugar crystals as candied ginger should be.
Candied ginger that’s chewy, sweet, and gluten free.
Ingredients
Scale
1 large hand of ginger, peeled and sliced into 1/8th inch thick slices
Juice and zest of 2 medium lemons
3 cups of water
3 cups sugar, divided
1/2 teaspoon of butter
Instructions
Add prepared ginger, juice and zest to a heavy bottom sauce pan. Add 3 cups of water. Simmer ginger in the water for 1 hour, until soft. Top up with additional water to make 2 1/2 cups of liquid in total. Stir in 2 1/2 cups of sugar. Stir until all sugar is dissolved.
Simmer over medium heat until mixture comes to a rapid boil. Stir in 1/2 teaspoon of butter to reduce foaming. Stiroccasionallyto keep ginger from sticking to the bottom of the pot. When mixture reaches 220 degrees F. on a candy thermometer remove from heat.
Prepare a cooling rack, by placing it on a baking sheet to catch drips. Strain out ginger pieces and placein a single layer on the cooling rack. Strain the remaining ginger syrup into a sanitized mason pint jar (500 ml).Save the ginger syrup for another use.
Put 1/2 cup of sugar into a bowl. Dredge each piece of ginger through the sugar, coating both sides. Return to cooling rack to cool fully. Save the extra ginger sugar for another use.
Keywords: Crystalized ginger, candied ginger
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The secret ingredient is lemons. Lemons contain the pectin needed to turn the ginger pieces into a sweet, chewy delight, instead of crystalized fudge. The zest and juice of a few lemons add the acid and pectin necessary to keep the ginger from discolouring and to keep the pieces soft and pliable.
It’s very important to cook the ginger pieces in syrup to 220 degrees on a candy thermometer. This is the “gel” stage and allows the pectin to bloom. Most ginger candy recipes tell you to cook the ginger to the softball stage and then beat it to get the crystals. Don’t do that. That’s how fudge is formed. It will make the ginger pieces hard and crumbly. Instead, just add the lemons and cook the ginger syrup and ginger pieces to the gel stage.
The ginger syrup you’ll have leftover is thick like honey and absolutely delicious. Save it for ginger cough syrup or ginger ice cream topping.
Crystallized ginger tends to have a spicier ginger flavor and a chewy texture, while candied ginger is softer, sweeter, and less intense in its ginger flavor. Both versions are popular for their unique tastes and can be used in a variety of culinary applications.
Ginger shots and quick pickled ginger are staples in my house, but when I want a sweet treat that also provides some of those same benefits I turn to this candied ginger recipe (also known as crystallized ginger). It's chewy, spicy, slightly sweet, and a personal favorite of mine.
She asked for a substitute which isn't really possible as the taste and texture of this kind of ginger is unique. It's like sweet and spicy candy, slightly soft but with bite. So if you can't buy it, you have to make it yourself and here's the recipe!
Experts suggest a daily dose of 2 grams of ginger will reduce pain and inflammation caused by exercise. Whether you make a batch of candied ginger at home or buy a bag at the grocery store, you will certainly find many uses.
Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
The only difference between uncrystallized ginger and crystallized ginger is the amount of sugar that is coated. The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness, and acid reflux.
Other side effects of crystallized ginger — and sugary foods in general — include a greater risk of cavities, metabolic syndrome and nonalcoholic fatty liver disease. Ginger itself is considered safe. However, it may cause bloating and heartburn in some individuals, warns the University of Rochester.
Crystallized ginger has a bold, invigorating flavor which can be used as an ingredient in a variety of sweet and spicy food products, or eaten as a snack by itself. It pairs well with many flavors, including citrus, turmeric, garlic, nuts, berries, and chocolate.
Ginger is generally quite a fibrous/stringy root already, but will tend to become harder with time as it dries out or becomes less fresh. However, the age of the ginger (i.e. when it was harvested) probably plays a bigger role in how fibrous it is; the older it is the more fibrous it becomes.
Properly stored, crystallized ginger will generally stay at best quality for about 2 to 3 years. To maximize the shelf life of crystallized ginger purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids.
For up to 3 months, keep candied ginger in an airtight container away from heat and light. Refrigerate for up to 6 months for extended storage. Three months at room temperature, 6 months in the fridge!
One of the most outstanding benefits of crystallized ginger is its ability to ease motion sickness, morning sickness and general feelings of nausea. Dried ginger supports a healthy digestive system. It can also ease the discomfort associated with intestinal gas. Ginger provides support to your immune system.
Generally, ginger is safe for consumption by individuals with diabetes. It may also offer several health benefits that can support diabetes management. Evidence notes that ginger can be beneficial for digestive health and reducing nausea and vomiting.
Chewing on a piece of ginger candy can curb pain caused from inflammation, GI distresses, nausea, loss of appetite, motion sickness and other forms of pain.
I use candied ginger, finely chopped, to enliven baked apples or a batch of lemon ice cream. It can be added to cake batters and gingersnap or oatmeal cookie dough to give your cookies an extra-zippy edge.
One of the most outstanding benefits of crystallized ginger is its ability to ease motion sickness, morning sickness and general feelings of nausea. Dried ginger supports a healthy digestive system. It can also ease the discomfort associated with intestinal gas. Ginger provides support to your immune system.
Safeguard your digestive system against harmful bacteria like Salmonella. Crystallized ginger promotes the rapid movement of food through your body, preventing discomfort and infections. A few pieces a day can significantly enhance your digestive health.
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