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Homemade Crystallised Stem Ginger (or Candied Ginger) is a spicy treat. Excellent as a little nibble with some coffee, an adornment to baked goods or given away as a beautiful sparkly gift.
Did you have a go at Homemade Stem Ginger in syrup already? If you have then you’ll be streaks ahead in this recipe as Homemade Crystallised Stem Ginger is pretty much the same method but with a couple of extra steps.
But first things first.
What is the difference between Stem Ginger and Crystallised Ginger?
In UK supermarkets the most commonly found ginger products in the baking aisles are Stem Ginger and Crystallised Ginger. The ingredient known as Stem Ginger is balls of ginger preserved in a gingery syrup which I tackled in my previous recipe for Homemade Stem Ginger in Syrup. Crystallised Ginger is the same preserved ginger but it is dried and rolled instead in a coating of sugar.
Since Stem Ginger is kept in its syrup it’s a much softer ingredient and excellent baked into cakes, cookies or in savoury dishes where it adds a hot sweetness You can use Crystallised Ginger in exactly the same way but it has a firmer grittier texture and probably not recommended for savoury dishes due to its sugar coating. Crystallised Ginger is also the better candidate for the decoration of baked goods and really comes into its own as a standalone treat with a cup of tea.
Crystallised Ginger really is quite easy to make. You should follow all the simple steps to make the Stem Ginger in Syrup which includes an initial simmer in water to tenderise the ginger followed by a couple of hours cooking in sugar syrup. However, whereas at this point you would decant the ginger with its syrup into jars for the previous recipe, here you remove the ginger from the syrup, dry it on a wire rack then roll in sugar.
Ways to use leftover ginger syrup
With this recipe you will be left with the most deliciously fiery ginger syrup which will really come into its own in your kitchen. Keep it in a jar in the fridge alongside your ginger for a dozen uses:
- Topped up with prosecco for Gingerbread Bellinis
- Used instead of honey in your marinades
- Drizzled over ice cream, cakes, porridge
- In salad dressings
- Poured into coffee for the best Gingerbread Lattes
- Or as the basis for this amazing 4 ingredient Salted Ginger Fudge
Crystallised Ginger makes a stunning homemade gift, all golden and sparkly in its jar. Alternatively it could be displayed resplendent on a cheeseboard or served with your after dinner coffee.
If you make this Crystallised Ginger recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this lovely ingredient as the VIP in your own baking or cooking creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.
Homemade Crystallised Ginger
Ingredients
- 600 g fresh ginger
- 600 g granulated sugar + 100g extra sugar to roll
- 600 ml water
Instructions
Day 1
- Freeze ginger overnight to tenderise.
Day 2
- Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping
- Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
- Drain the ginger but reserve water.
- Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.
- Pour the water back into the saucepan and add the granulated sugar.
- Bring the water and sugar to a boil.
- Add the ginger back in and bring back to a boil then simmer for 5 minutes.
- Remove from the heat and leave to cool. Then cover the saucepan and leave overnight.
Day 3
- Place the pan back on the heat. Bring the ginger in syrup back to the boil and turn down to simmer with the lid on for 1-2 hours until the syrup is thick and the ginger is translucent and very tender.
- Remove the ginger with a fork onto a wire rack to cool and dry overnight.
- Roll the dry ginger in sugar and store in a sterilised glass jar.*
Notes
Nutrition
If you are wondering what to do with all the leftover syrup once you have finished your Homemade Stem Ginger in Syrup then why not try this easy Salted Ginger Fudge recipe. It only has four ingredients and is absolutely delicious. You can download the recipe at the link below.
If you like this recipe then you may like…
Homemade Stem Ginger in Syrup
White Chocolate Ginger Cheesecake
Homemade Stem Ginger in Syrup
Gingerbread Ice Cream
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.
I’m still confused… Followed recipe for stem ginger but wanted to make crystallised ginger with part of ginger. My ginger after all that cooking is still a bit hard, should I continue with day 3 for both types of ginger?
The ginger should still have a little bite – it doesn’t turn completely soft. Though if it’s very hard to the point of inedible then it’s not right.
It was my first time making candied ginger and I it turned out pretty great! I’d appreciate some clarification on how big you sliced your ginger, and on what heat/how exactly I should cook the ginger at in step 2 of your recipe. Thank you for taking the time to post this, and I’m hoping to be able to make another batch again soon 🙂
Hi Natasha, that’s great. You can see the sizes I cut the pieces of ginger in the photographs of the final version – they are about 1 inch pieces. To cook the ginger you place in a saucepan of simmering water with the lid on for 2 1/2 hours.
Hi,
I’m prepping for a big ginger day tomorrow !! Bit confused though looking at both your stem ginger in syrup recipe and your christallised one. you’ve said on this page
‘Crystallised Ginger really is quite easy to make. You should follow all the simple steps to make the Stem Ginger in Syrup which includes an initial simmer in water to tenderise the ginger followed by a couple of hours cooking in sugar syrup”
And yet the recipe on the stem ginger page says nothing about cooking in the syrup the next day for 1-2 hours only dissolve sugar and water, add softened ginger and bring to boil again and simmer for 5 mins and thats it. Could you please clarify. Thank you !
Hi Claire, you are absolutely right. That is a typo within the text of the article. The recipe written within the recipe card is correct. I amended the recipe after writing the pre-amble. Thank you for flagging it, I shall amend. Do let me know if there is any further confusion.
What crackin’ little webpage this is!
Some great recipes and techniques!
My family used to farm ginger back in the 70s, 80s and 90s and it’s probably worth pointing out that “candied”, “crystallised” and “stem” ginger are all exactly the same thing (you can check this on wikipedia), it’s just that in the UK it is more commonly referred to as stem ginger (though most supermarkets in the UK now call it crystallised or candied (or sugared) ginger.
Keep up the good work!
Hi David, how wonderful coming from a family of ginger farmers!! When I refer to stem ginger it’s usually in reference to the ingredient ‘stem ginger in syrup’. When I talk about candied or crystallised ginger this is in reference to the dry ingredient.
Loved making this, the ginger was lovely and fiery. I covered mine in chocolate. Now friends and family are asking for me to share….SHARE, they are kidding right!
Yes! Covered in chocolate – so good!!!