Peel the ginger and slice it into rounds about 1/8 inch thick. Bring water and sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid.
Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container.
Boil the reserved liquid until it is reduced to a syrup with a consistency somewhere between maple syrup and honey. This will intensify its flavor. This syrup can be used for pancakes, waffles, or ice cream, and is an extra bonus for making your own candied ginger.
The ginger is delicious eaten as candy, and can also be used in recipes calling for candied ginger. If you don't want to make it yourself but don't want to spend a fortune for it, look in an Asian grocery store, where the price will be much less than it is at the supermarket.
164 calories, 0 grams fat, 41 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
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I was amazed at how easy this was! Crystallized ginger is so expensive when you buy it in the spice aisle and I find I actually use it a lot in cooking so this is a great money saver since bulk gingerroot is relatively cheap. And the bonus is the delicious syrup!
Feb 13, 2012
I like to use the syrup for "instant" homemade ginger ale--club soda base then add ginger syrup to taste. I also keep some of the candied ginger as upset tummy medicine.
Jan 15, 2008
Actually, I made 1/2c. of ginger and it turned out great. It was so delicious.
Sep 2, 2007
Be forewarned that reducing the recipe will produce a caramel syrup well before the 45 min. is up. (I tried to make 1/3 c. of candied ginger.)