Candied Ginger


Candied Ginger
I use this for garish for the Gingerbread Cake. My husband likes me to keep a bowl around for him to munch on. This is a wonderful treat anytime. Also good to have around if you have a belly ache after too many sweets!
Recipe type: Dessert
  • 1 3 inch knob of fresh ginger
  • 1 cup sugar, plus more for rolling
  • 1 cup water
  1. Peel ginger and cut into paper thin slices, using a vegetable peeler, or slice thin with a knife.
  2. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes.
  3. Add ginger slices, simmer over low heat until translucent, 15 to 20 minutes.
  4. Drain candied ginger slices in a colander, roll each piece in sugar. Ganger can be candied several days ahead and stored in an airtight container. Make sure its airtight, otherwise any moisture will turn it to a liquid mess.

See Recipe for Gingerbread Cake