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.

    5 people 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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    Reviews in English (3)


    I’ve been candying ginger for 40 years. My grandma lived on a farm and made everything including chicken (lol) from scratch.  -  17 Jun 2018  (Review from Allrecipes US | Canada)


    I've never had crystallized ginger and it was way spicier than I thought it would be, but it was quite tasty. Tasted so good in the ginger cupcake recipe. Thanks for sharing!  -  18 Jan 2018  (Review from Allrecipes US | Canada)


    The recipe calls for 1 Tbsp of water, but I didn’t find that was enough, I was afraid the sugar was just going to burn. I ended up adding 3 Tbsp. The recipe worked out perfect. It took 70 minutes before starting to crystallize, but it happened very quickly, so keep a close eye at the 1 hour mark. I ended up with a lot of extra ginger sugar, but fortunately I love ginger, so I’ll be saving that for later.  -  20 Dec 2017  (Review from Allrecipes US | Canada)