- 2 cups fresh ginger, peeled and cut into small pieces or discs
- 4 cups water
- 1 cup sugar (plus more for coating)
In a saucepan on the stove over med-high heat, add the sugar and water and bring to a boil. Add ginger pieces to the pan and lower the heat to simmer for an hour.
Remove from heat and allow to cool for at least 30 minutes. Strain solids from the liquid. Save the liquid in a sealable glass bottle for the Ginger Syrup!
Place the ginger pieces on a cooling rack or wax paper (the cooling rack doesn't accommodate the small pieces very well). Sprinkle generously with sugar and allow to continue to cool. After an hour or two, flip the pieces and sprinkle with more sugar. Allow to cool and set for at least 2 more hours. I left mine to sit overnight.
Once dry, place the candied ginger pieces in an airtight container with a little more sugar so you can shake and fully coat all of the pieces.
- Store both the candied pieces and syrup in the refrigerator in airtight containers. They should both last a few weeks.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.