How To Make Your Own Candied Ginger

  • 01 of 06

    Buy Fresh Ginger Root

    Ginger Root
    Ginger root. ©A.Jeanroy, 2010

    Buy a fresh piece of ginger from your local grocery store. It is usually located in the produce section. Choose a plump root, free of blemishes and wrinkles. The above root has been in my refrigerator for a little too long. It will work just fine.

    Continue to 2 of 6 below.
  • 02 of 06

    Peel The Ginger Root

    Peeled Ginger Root
    Peel the skin from the root. ©A.Jeanroy, 2010

    Peel the ginger root. The skin is tough, and a sharp knife works better than a peeler.

    Continue to 3 of 6 below.
  • 03 of 06

    Slice The Peeled Ginger

    Slice the ginger
    Slice the ginger into bite sized pieces. ©A.Jeanroy, 2010

    Slice the peeled ginger into bite sized pieces. They do not nave to be uniform in size, but they should be no more than 1/4 inch in thickness.

    Continue to 4 of 6 below.
  • 04 of 06

    Simmer Ginger In Honey

    Simmer Ginger Slices In Honey
    Simmer ginger slices in honey. ©A.Jeanroy, 2010

    Simmer the slices in honey, uncovered, for 20 minutes. Do not let the honey and ginger slices boil. After 20 minutes, remove from heat.

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  • 05 of 06

    Pour Ginger Honey Mixture Into Non Reactive Container And Cover

    Let Honey and Ginger Infuse
    Ginger and Honey Infusing. ©A.Jeanroy, 2010

    Pour ginger and honey mixture into a nonreactive container and cover loosely. Notice how the plastic wrap has been tented, to allow excess moisture to escape, but nothing can fall on the surface and contaminate the product.

    Allow Ginger to infuse in honey for 48 hours.

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  • 06 of 06

    Roll Ginger Slices In Sugar

    Crystallized Ginger
    Homemade Crystallized Ginger. ©A.Jeanroy, 2010

    Drain ginger slices on a rack or in a colander to remove excess honey. This should take about 10 minutes. Then put about 3/4 cup of cane sugar in a bowl. Add honeyed slices of ginger and shake gently until coated.

    Keep ginger slices in sugar for another day, shaking every couple of hours. Continue to shake gently until ginger no longer weeps through the dry sugar coating. Remove from sugar and store.

    Store in a jar, covered tightly. Allow to cure for 1 week, for best flavor.