One of the best things about making candied ginger is that you also wind up with a batch of fresh ginger syrup, too. Here’s how to make candied ginger and ginger syrup quickly and easily.
How to Make Candied Ginger and Ginger Syrup
Ginger is useful as an anti-inflammatory, to settle an upset stomach and relieve nausea. It can also help ease menstrual pain. It’s popular in both traditional and alternative medicine.
Ginger candy tastes great all by itself, but you can use it in cooking to add a sweet, spicy boost to other recipes. Try it chopped up and mixed into cookie batter, cereals, smoothies, and fruit salads.
Ginger syrup is a wonderful addition to drinks, marinades and adds a flavor boost to hot cereals and ice cream.
Spicy Candied Ginger and Ginger Syrup
This recipe makes spicy candy and syrup. You can adjust the spices to taste for a milder (or a wilder) experience.
Peel the ginger root.
Chop the ginger root into small, bite-sized pieces. Cut it against the grain to minimize strings, especially if you have a tougher
Mix the sugar and water in a saucepan. Add the black peppercorns (optional), red pepper flakes (optional), and ginger root. If you want to keep the peppercorns and flakes separate from the ginger, simply wrap them in cheesecloth or place them in a tea ball.
Bring to a boil over medium heat. Stir until the sugar dissolves.
Cook over medium heat for 30 minutes.
Remove from heat and strain out the sliced ginger root.
Place the ginger root on waxed paper and let dry.
Once the syrup has cooled, pour it into a container. For a quick cup of ginger tea, add a spoonful to a glass of water and stir.
Spicy Candied Ginger and Ginger Syrup
Ingredients
- 1 cup sugar
- 1 ½ cups water
- ½ teaspoon black peppercorns optional
- 1/8 teaspoon red pepper flakes optional
- 1-2 ounces fresh ginger root
Instructions
- Peel the ginger root.
- Chop the ginger root into small, bite size pieces. Cut it against the grain to minimize strings, especially if you have a tougher piece of ginger root.
- Mix the sugar and water in a saucepan. Add the black peppercorns (optional), red pepper flakes (optional), and ginger root. If you want to keep the peppercorns and flakes separate from the ginger, simply wrap them in cheesecloth or place them in a tea ball.
- Bring to a boil over medium heat. Stir until the sugar dissolves.
- Cook over medium heat for 30 minutes.
- Remove from heat and strain out the ginger root.
- Place the ginger root on waxed paper and let dry.
- Once the syrup has cooled, pour it into a container.
For more homemade candy recipes, check out our posts on Southern Pecan Pralines and Divinity.
If it’s more syrup recipes you’re looking for, try out our simple syrup recipe, easy chocolate syrup or our homemade buttery pancake syrup.
