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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.
- 1 pound fresh ginger
- 1½ cups honey (you could also use maple syrup)
- 1½ cups filtered water
- 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: 1
Amount 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.