mid shot of a pot of Homemade Crystallised Ginger
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Homemade Crystallised Ginger

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.
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 27 mins
Course: Condiment
Cuisine: British
Servings: 12 servings
Calories: 233kcal
Author: Georgina Hartley

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

*I store my Crystallised Ginger in the fridge where it lasts for about 3 months.
Yield 1 500g jar
But what do you do with all that leftover ginger syrup? Try this 4 ingredient Salted Ginger Fudge. You don’t have to make this fudge the same day that you made the Crystallised Ginger. Take a break, wait a day or so. Your syrup will sit happily covered at room temperature whilst you find more time.

Nutrition

Calories: 233kcal | Carbohydrates: 58g | Sodium: 9mg | Potassium: 207mg | Fiber: 1g | Sugar: 50g | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.3mg