Candied Ginger + Ginger Ale

September 15, 2009
Candied Ginger
Have you ever candied something? Maybe some orange or lime zests? If you haven’t, I urge you to give it a go. I only realise now what I had been missing out on all this while once I candied some ginger this morning. What’s more, it put my skepticism about candying at rest – waaay easier than I ever thought. Also, something I didn’t expect – these babies are addictive!

Given I have zero experience with candying this seemed like a good challenge (note to self: macarons will be the next challenge). I also needed an excuse to use the candy thermometer I’d bought but never used, in addition to proving to my mom that I do use the gazillion kitchen tools I keep buying. But more importantly, I wanted to make it because I have been itching to try Molly’s Banana Bread recipe (stay tuned!) in which candied ginger plays a very important part.

Candying ginger is quite straightforward, actually – You have to slice the ginger thinly with a sharp knife or a mandoline, then boil it twice in water, simmering for 10 minutes each time (make sure to reserve the water for an awesome ginger ale concentrate which I will tell you about in just a bit). Next, put the boiled ginger pieces with the sugar, water and a pinch of salt. Let it come to a boil and then let it simmer until it has reached a consistency of thin honey or 225F/106C on a candy thermometer (making sure people who complain about your precious kitchen gadgets are watching). Drain, toss in sugar, and set it on a cooling rack to dry up!

I’m munching on these just as I type – addictive, I tell you. And just as a final stamp of approval, grandma  gives these a two thumbs up because this is excellent after meals as a digestive.

Fresh Ginger + Candied ginger

Candied Ginger
Recipe source: David Lebovitz

1/2 pound / 225g fresh ginger, peeled, sliced thinly
2 cups / 400g sugar, plus additional sugar for coating the ginger slices, if desired
2 cups / 1/2l water
pinch of salt

  1. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
  2. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F/106C.
  3. Drain very well while the ginger is hot, so the syrup will drain away better and sprinkle the drained slices with caster sugar as you toss the ginger in a bowl. Spread the ginger slices on a cooling rack for a few hours or overnight, until they’re somewhat dry.
  4. Alternatively, you could let the ginger sit in the syrup for an hour or overnight and even store the ginger slices in its syrup.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. Tossed in sugar, the pieces can be stored at room temperature for a few months.

Ginger Ale

Ginger Ale
Yield: 6 servings

Leftover ginger water from boiling
Leftover sugar syrup from candying
½ cup water
½ cup sugar
Juice of 3 limes (or half per serving)

  1. Simmer all of the above except the lime for 5-7 minutes until the sugar has dissolved and the syrup is beginning to thicken. Turn off the heat. The syrup will continue to thicken. Once cool, transfer to a jar if you’re not going to be using it all up.
  2. In a glass, add 4-5 tbsp of the concentrate, juice of half a lime and club soda and stir. Drink up!


  • Reply Danielle September 15, 2009 at 5:04 AM

    Wow what a great use of leftover dessert ingredients, thanks for the inspiration!

  • Reply arjwiz September 15, 2009 at 1:13 AM

    I normally like things apart from ginger, but these candied ones seriously look so appealing!

  • Reply Disha September 15, 2009 at 9:57 AM

    I saw a Ginger cookie recipe that i wanted to try but cldnt coz it askd for this!! I';; be making this soon!
    Question: Is candied ginger same as crystallized ginger??

  • Reply A_and_N September 15, 2009 at 6:53 AM

    I like how much effort you put into everything and make it your own.

    BTW, those garlicky baked fries? Would you like me to hand some money to you as royalty? :D

  • Reply Nags September 15, 2009 at 7:33 AM

    my mom loves ginger candies! we get all sorts here in SG but she specifically asks for the ginger ones. i love that you have made use of the ginger water too :)

  • Reply Rachel September 15, 2009 at 7:54 AM

    I have candied lemon..never ginger.

  • Reply Mimi September 15, 2009 at 9:53 AM

    Looks delicious. My dad loved candied ginger, may have to make some in his honor.

  • Reply Divya Kudua September 15, 2009 at 10:49 AM

    I hopped on to your blog via twitter.I should tell you that I felt like I was opening a treasure cove..full of fantastic recipes:).Have bookmarked so many recipes to try,Chocolate chip pound cake and Dulce de Leche,among the first-respectively:).Love the candied ginger..never knew making it was a much simpler task than I thought:).

  • Reply The Purple Foodie September 15, 2009 at 12:00 PM

    Thanks you guys! :))

    A_and_N: That is the sweetest compliment! I am grinning from ear to ear. Thanks, you made my day! :D

    Disha: Candied ginger is the same as crystallised ginger.

    Thanks Divya, I'm flattered. Looking forward to see what you make!

  • Reply Cheri September 15, 2009 at 7:23 PM

    Yay! I have been thinking of making candied ginger now I can just use your recipe. :) I made ginger beer (which is similar to ginger ale it just has a spicier zing) a few times this summer.. it is so much more refreshing then the store bought kind. Thanks for sharing the recipes!

    • Reply Jim Gillen October 1, 2016 at 8:28 PM

      Your recipe for ginger beer please?

  • Reply diva@The Sugar Bar September 15, 2009 at 6:43 PM

    wowzers. ginger ale from scratch? recipe bookmarked! :D x

  • Reply Southern Grace Gourmet September 15, 2009 at 6:55 PM

    This looks amazing, my husband has been after me to make ginger ale since he saw Alton Brown do it. I am going to have to try it, and the candied ginger would be a nice treat in addition, then I can have homemade for my fruitcakes!

  • Reply Barbara September 15, 2009 at 8:19 PM

    I've done candied citrus but never ginger. Wouldn't this make a great hostess gift?

  • Reply The Purple Foodie September 15, 2009 at 10:18 PM

    Barbara: You are so right about these making great gifts!

  • Reply Anushruti September 16, 2009 at 4:12 PM

    This looks so refreshing…ginger is one of my favourite spices and a must have for me. The ginger ale looks just perfect!

  • Reply Parita September 16, 2009 at 5:21 PM

    I was searching for candied ginger the other day to use them in muffins..never knew it was that simple to make..thanks a ton for sharing this!

  • Reply Frugal Kiwi September 17, 2009 at 12:51 AM

    I've been thinking about making homemade ginger ale. Now that I know I can get candied ginger out of it at the same time, it seems like a must-do project.

  • Reply Helene September 17, 2009 at 8:13 AM

    Never made it but have been munching on some good candied ginger lately. Thanks for the recipe.

  • Reply Christina and Jacob September 19, 2009 at 2:59 AM

    Wow, I never knew it was so easy. My husband personally loathes ginger, but it's so good for his stomach. Maybe if I made it myself, and cut it super thin and coated it in lots of sugar, he would be willing to give ginger another chance. And you get ginger ale on the side. Bonus!

  • Reply The Purple Foodie September 19, 2009 at 9:44 AM

    Thanks, all! :)

    Christina and Jacob: I like how you think – literally sugar coating. ;)

  • Reply pixen September 23, 2009 at 7:01 AM

    Thank you for sharing the recipe! I'd been looking for how to preserved fresh young ginger in syrup. I had surplus from my little pot-garden.

  • Reply Deeba PAB September 23, 2009 at 3:32 PM

    YES…I love this Lebovitz recipe. I make it often & use it a lot in cookies, in desserts & cakes. It's yum!! Happy blogiversary Shaheen…
    warm wishes for many more years filled with beautiful blogging! xoxoxo

  • Reply Recipe List | PurpleFoodie.com May 13, 2010 at 10:56 AM

    […] nibblesApple ChipsCandied GingerGinger and Honey Roasted Almonds Oven-dried tomatoes Spice Infused GrapesThyme Toasted […]

  • Reply Banana Bread with Chocolate Chips and Crystallised Ginger | PurpleFoodie.com May 16, 2010 at 5:08 PM

    […] what if it has crystallised ginger and a good handful of chocolate chips thrown in? Yes. Just as I thought – you will sit up, take […]

  • Reply Ishrath November 19, 2010 at 10:04 PM

    I always wanted a recipe for this from someone (close to home ground) who tried it after reading it somewhere. Guess its my turn to try it now. Thanks for sharing… for I am tired of buying this off-shelf.

  • Reply Fatema March 8, 2011 at 5:25 PM

    Im dying to try this one as i love ginger!! But do i really need a candy thermometer?? How can i know my ginger is done, if i dont have one? Can u suggest. Thanks again! :)

  • Reply Brekker on the go: Banana bread | Firstpost May 25, 2011 at 6:00 AM

    […] spruce up your banana bread you can add pieces of crystallized ginger or chocolate […]

  • Reply Mini December 13, 2011 at 5:56 PM

    I will certainly be trying this one out soon! On a dise note I have tried the hasselback potatoes and they are awesome!

  • Reply archana September 10, 2012 at 11:06 AM

    hey i love this one,its so good 2 make this in d monsoon………

  • Reply sam May 3, 2013 at 8:10 PM

    Hey Shaheen
    Gr8 recipe. Will try in a day or two.

  • Reply Aphrodisiacs and Desserts - Made for each other… / Cakesmiths Blog August 12, 2015 at 10:16 AM

    […] banana, avocado- they are all aphrodisiacs, so do the study suggests. So an upside down fig cake, simple candied ginger or lemon and basil strawberry trifle can be very well bloom up your Valentine’s dinner date, […]

  • Leave a Reply