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Candied Ginger

Updated: Feb 2, 2021

Candied ginger packs a punch! It's sweet, flavorful, and so healthy for you, aiding both your digestive and immune system. I love candied ginger for it's health benefits, but its also just addictively delicious! I snacked on these for 3 days straight until the bowl was empty! They're vegan, top-8 free, and only require 2 ingredients!

Yields: 3 cups

Difficulty: Easy


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  • 3 cups ginger, peeled and sliced uniformly into disks

  • 2 cups granulated sugar + more for coating

  • 2 cups water (reserved from boiling)

  • lemon skin from half a lemon, cut to wedges (optional)


  • A food thermometer (optional)

  • A colander

  • A small saucepan

  • a wire cooling rack

  • parchment paper



  1. In a medium pot, combine the ginger, lemon skin (if using), and enough water to cover everything. bring to a boil and boil for 1 hour, or until they're tender enough to pierce fairly easily with a toothpick or fork.

  2. Reserve 2 cups of this boiling water then strain the ginger and lemon in a colander. Discard the lemon.

  3. Line your wire cooling rack with a piece of parchment paper and set near your stove so it's in reach for later.

  4. In a small saucepan, combine the reserved boiling water and sugar and bring to a gentle boil. Once your sugar is dissolved, add the ginger and gently jiggle the saucepan so the ginger becomes submerged. Let boil for a while longer, without stirring or touching it until it reaches the "soft ball" stage (250 degrees Fahrenheit). If you don't have a food thermometer, you can test your syrup periodically by placing a small amount in a glass of cold water. If the syrup forms a soft malleable ball, it's ready.

  5. When the syrup is ready, take it off the heat and remove each piece of ginger one at a time onto the prepared parchment paper. I find it easiest to use chopsticks for this. Set them out to dry for 20-30 minutes, or until they're able to be handled but are still slightly sticky to the touch.

  6. Toss each piece of candied ginger in sugar and set out to dry for 1 hour more. At this point, your candies are finished and ready to enjoy, but I like to keep them out to dry for a few hours more before storing them, or you risk them sticking to each other in the container.


Feel free to comment below or reach me on Instagram if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

- Eli

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