Homemade crystallised ginger

    1 hour 25 min

    Sugar, water and fresh ginger are all you need to make homemade crystallised or candied ginger that can be used in a wide range of cakes, biscuits and desserts.

    1 person made this

    Serves: 10 

    • 280g fresh young ginger root, peeled
    • 400g caster sugar
    • 1 tablespoon water

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Cut ginger into 5cm pieces and slice lengthwise into 1/4cm slices. Score ginger slices by pricking with a fork.
    2. Toss ginger with sugar in a bowl.
    3. Combine ginger-sugar mixture and water in a large pan or wok; bring up to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallise, about 1 hour. Continue stirring until syrup is mostly crystallised and ginger comes together in a pile in the centre of the pan and very little syrup drains out; remove from heat.
    4. Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.


    Use leftover ginger-sugar in coffee, cookies, jam or any other recipe that a fresh, clean ginger flavour would be nice.

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