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Want to know how to make honey candied ginger and ginger syrup?
Well, today I am going to show you!
Candied ginger is a tasty treat and something I keep on hand. I use it in certain recipes and also will eat a piece when my stomach is feeling a little upset.
You can buy organic candied ginger at the store, but most of the time it is not only candied in cane syrup, but it’s also coated in extra sugar. I try to stay away from excess sugar in my diet, so I don’t often purchase it.
Making your own honey candied ginger at home though is so easy. While it’s still going to contain natural sugars from the honey, it is going to be a little less sweet and sugary than the stuff you buy in the store.
How to Use Honey Candied Ginger
You can use candied ginger in a wide range of recipes, from desserts to salads. Or, keep it on hand and have a piece or two when your stomach is feeling a bit icky. It really works, at least for me.
I use this honey candied ginger in:
- Triple Ginger Cookies (gluten, grain, dairy, seed, and nut-free)
- Deep Dish Apple Pie (gluten, grain, and dairy-free)
- Pumpkin Cream Cheese Muffins (grain and gluten-free)
After you make the honey candied ginger, you will be left with a delicious ginger syrup. There are many uses for this, but a few of my favorites are:
- Add to coffee or tea.
- Use during the second fermentation for water kefir or kombucha. Learn how to make water kefir here. Learn how to make kombucha here.
- Drizzle over homemade vanilla ice cream.
How to Make Honey Candied Ginger and Ginger Syrup
You can use candied ginger in a wide range of recipes, from desserts to salads. Or, keep it on hand and have a piece or two when your stomach is feeling a bit icky. It really works, at least for me.
Ingredients
- 1 pound fresh ginger
- 1½ cups honey (you could also use maple syrup)
- 1½ cups filtered water
Instructions
- Wash your ginger and peel if desired. I personally don't peel it. I just scrub it really well.
- Slice it very thin or chop into small chunks.
- Place in a small saucepan and cover with the honey and water.
- Bring to a simmer and reduce to low heat.
- Cover and let simmer for 30 minutes.
- Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half.
- Remove from heat and let cool.
- Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
- Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you have one.
- Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.
- Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time.
- Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Have you ever made candied ginger? How do you use it in your home? Leave a comment below!
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I will surely make those, my old friend is always craving for them 🙂 thank you… now, my craving with ginger is a ginger chew… with a tiny bit of mint in it. Would you know how to do the chews? That would be extra 🙂
Thank you so much for your articles… always enjoy them greatly
Hope you enjoy! Regarding the chews, I’m not 100% sure how to make those. I will experiment with that and report back!
Thank you 🙂
So happy I came across this recipe. I love candied ginger but most uses regular sugar, love that your recipe uses honey and no extra sugar. Can’t wait to enjoy them.
Hope you like them! They are so good! 🙂
Can this method be used with other fruits such as lemons, mango, oranges, pineapple etc?
Hi Gary! I’ve never tried it with anything other than ginger and turmeric. If you give it a try, let us know how it goes! 🙂
Could you please let me know how is the cup? (I mean How much liquid that cup can contain?)
Hi Thury – 1 cup is 8 ounces. Hope that helps!
Thanks much. (This is first time I cook :p)
Enjoy! 🙂
Hi,
does any one tried this recipe and would like to share ?
Trying it now, I’ll keep you posted!
Hope you enjoy! 🙂
Would you recommend eating this plain? I’ve been looking for a not-so-sugary recipe for ginger chews and this looks relatively similar to some!
Thank you!
Hi there! Yes, you can eat it plain if you like. It will be quite a bit spicier than the store bought candied ginger, but I personally love that little bit of heat. Enjoy! 🙂
Hi, I have fallen in love with this recipe! In addition to your recipe, I have discovered 2 hopefully helpful ideas:
1. When draining the liquid from the ginger, save in an air-tight container. The liquid can be used in other recipes (such as dressings or smoothies), or used again for your next batch of ginger.
2. After I drain the ginger, I place in the oven at 200 degrees F. I bake for 3-6 hours (time depends on the consistency you like your ginger, and how much ginger you are baking). I like the ginger somewhere between chewy and crunchy.
I hope you find these suggestions useful!
Awesome! Thank you for taking the time to share! Love tip #2 that you share. I’ve never tried that before but will give it a go. I do already have a section above about how to use the ginger syrup, but I love the idea of adding it to smoothies! Yum! 🙂
I love this recipe!! I’ll be making several pounds for Christmas presents!! Have you tried baking the ginger in the oven? I’d like to know if the ginger texture changes from speeding up the dehydration process?
Hi Deemee! Awesome! I am so glad you like it! How fun to make it as gifts! I have used my oven to dehydrate, though not these specifically. You could definitely try it. My oven goes to 170 F and then I leave the door cracked open and try to get the temp a little lower like 120-130. You might play around with your oven and see what works! 🙂
Thanks so much Jessica!! I’m making more today and I will try the oven dehydration technique. My oven only goes as low as 200 so we shall see. This recipe is the best!!
Awesome! Thank you so much! I am thrilled that you like it!!! 🙂
Your recipe is unique in that you prefer ginger with skin. I was very pleased with the result. I also added a pinch of cinnamon to half the ginger slices and honey syrup which gave it that extra flavour. Many thanks.
Hi Shantilal! Thank you for stopping by! So glad you liked it. The addition of cinnamon would be awesome! YUM! 🙂
I love this recipe. I used to buy candied ginger at the bulk store until I discovered I’m allergic to cane sugar. I missed it for a long time … then found this recipe. So easy, so delicious. It disappears very fast! You mentioned turmeric. Do you do the same with turmeric root?
Hi there – So glad you found the recipe! Yes, I also do this with turmeric root. I have a recipe here: https://www.deliciousobsessions.com/2014/10/honey-candied-turmeric-and-turmeric-syrup/. Hope you enjoy! 🙂
I am making it as I type. I have stage 4 Endometriosis, so my stomach aches ALL THE TIME. I am consuming it for that reason only……. or if my Lewybear ever gets a stomach ache, he can eat them as well. I am sure it is going to be very delicious.
Thanks You 🙂
Hi Trice! I so hope you enjoyed the recipe! Sending you healing wishes! 🙂
As a beekeeper, I feel like I commit a sin to heat up and kill so much of the good in my raw honey however it would be more of one to buy so-called honey in stores. I’m going to make this today or tomorrow. So I make Kombucha too (and love your article on that topic). Question when you use the leftover syrup, do you still add approx. 2Tbsp of this per secondary bottle or cut back a little less? Just thinking the extra sugar in the syrup might mean I need to adjust amount.
Hi Janel – Hope you enjoy the recipe! So glad the kombucha info has been helpful too! You can play with how much of the syrup you add. It’s really going to depend on how sweet you like things. Depending on the size of your bottle, 2 tbsp might be a lot. For my 1 liter bottles I would probably only add about 1 tbsp or even a little less (because I tend to not like my booch and water kefir to be very sweet). Hope that helps! 🙂
Hi Jessica, can’t wait to try this recipe. I love ginger and buy into Aussie Buderim ginger (sweet and civeted with sugar) and their chews that I only discovered yesterday. The last are still sweet but they have incorporated chilli and other spices in the syrup. Delicious. I am going to look at chocolate panforte recipes for the spices used there and also will add this ginger back to my next panforte and I am also thinking nougat. Thanks.
Hi Janet! Thanks for stopping by! I love the sound of the added spices to the candied ginger. How tasty! 🙂
I made candied ginger once before, only with refined sugar. We ate it plain, and i also made some yummy ginger pear sauce using it. My husband loved it, but wanted something healthier. So I’m excited to try this recipe with maple syrup this time. Thanks!
Hi Elisabeth! Thanks for stopping by! I would love to hear how it goes for you. I hope you like it! 🙂
Made this recipe last night (1/3 of recipe as I only had that much ginger). Tried some last night. Yummy! I am going to try the oven idea to dry them a bit more. I used half honey, half maple syrup. Thanks for posting this recipe.
Hi Joanne! So glad you liked it! Thanks for taking the time to come back by and let me know! 🙂