Ginger Syrup and Candied Ginger





Introduction: Ginger Syrup and Candied Ginger

About: I am an experienced cook, avid adventurer and diligent student of the culinary arts. I have dedicated much of my time and creative energy honing expertise and adoration for food preparation and experimentati...

Ginger root belongs to the Zingiberaceae family and is closely related to turmeric, cardamom and galangal. It was first cultivated in parts of Southern China and is now used in cuisines around the world. It is quintessential to Chinese, Korean, Japanese and Southeast Asian cuisine and also shows up in many Caribbean dishes. From kimchi and curry to ginger beer, tea and cookies, ginger makes all kind of appearances in your cup, bowl and plate.

Ginger is also a boss in the medicinal foods category. It can be used to suppress nausea, has been proven to have hepatoprotective qualities and has even been promoted by the American Cancer Society as treatment to keep tumors from developing.

Hot and spicy in flavour and aroma, ginger can overwhelm a gentile or unfamiliar user, but it is certainly worth pushing through the burn for flavour like that. Ginger adds so much to any meal.

Ginger syrup and candied ginger can, luckily, be made at the same time. It is extremely easy and satisfying to make.

Step 1: Ingredients and Directions


14 ounces (375g) fresh ginger

16 ounces (450g) light brown sugar

4 cups water

pinch of salt


Ginger root can be found in varying degrees of dirtiness. Scrub the outside very well or you will find your syrup has an unwanted earthy flavour. Peel only if absolutely necessary.

Cut ginger about 1/8 inch slices. Then roughly chop in small pieces. The smaller the pieces are, the more flavour will be extracted.

Place ginger, sugar, salt and water into a non-reactive skillet (non-stick or stainless steel work best) and heat to a boil. Reduce heat to a simmer and cook for about an hour or until the liquid is thick and syrupy.

Pour the syrup and ginger pieces into a jar, cover and refrigerate for 3-4 days. This simultaneously infuses the syrup with more flavour and candies the ginger pieces.

To separate the syrup from the candied pieces, simply strain in a stainless steel strainer. Candied ginger can be refrigerated for up to a month and frozen for several months. Use them to get fancy with baked goods or nibble on their own (like I enjoy).

Strain the syrup further with a fine mesh strainer so there is no fibrous material left. Drizzle on ice cream, use as a cocktail mixer or make spritzers. Ginger syrup keeps very well and can be refrigerated for 3-4 months.

Makes a great gift if you divide in small jars.



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    I make mine with white sugar too. I always let the sugar syrup go back to granulated and use the sugar in recipes. My sister's favorite is when I put lemon in hot water and sweeten with a bit of the candied ginger and a pinch of the sugar. This is good in the winter. For summer I use lemon, seltzer or soda water with a little candied ginger and ginger sugar.

    Its the 'secret' ingredient in my spicy molasses cookies and ginger bread. I love ginger! Oh and Voted!

    2 replies

    Ginger is just gorgeous stuff. I love everything about it. Using the brown sugar gives it a much deeper bite, I think. But maybe I just imagined it. I especially like it in winter. Thanks for the vote!

    Oh, yeah. I'm going to try the brown sugar and let the sugar remain in syrup form. That looks cool and like a nice gift.

    you are right zinger is a very useful for our family health these benefits of ginger is briefly tell benefits of ginger

    Happy to find this. I am adding more ginger to my diet. It is a natual blood thinner. I much prefer the more natural appoach of ginger to the pharmaceuticals that are actually rat poison.

    I'm a ginger addict. Put some ginger syrup in a beer glass with some ice cubes and top up with beer. You can also turn your ginger easily into ginger jam or jelly. The best part of the ginger is the stem. I never made it with brown sugar so I will definitely give it a try.

    1 reply

    That sounds wonderful! I wish it were summer cause I'm certain that ginger-y, hop-y cold bevvy would be the perfect thing to cool me down.

    Yum, yum! I make mine with white sugar and eat all the candy, and my husband loves to add the syrup to his yoghurt (but he doesn't like the candy; it burns his mouth. :) )

    1 reply

    I'm going to make this first oppurtunity. Love Ginger!

    1 reply

    Mmmmm yum! This looks awesome!