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