Step 1

Peel fresh ginger root by using a spoon to scrape the papery skin off. You can leave the skin on however it does negatively affect the final taste and texture.

Step 2

Cut the ginger into the shape and size you like: long lengthwise slices, round ginger coins, matchsticks, or little ginger nuggets- it’s up to you.

Step 3

Add cut and peeled ginger to a pot of water (enough to fully submerge the ginger) and bring it to a boil. Boil for 10 minutes then drain and return the ginger to the pot.

Step 4

Next, add water to the ginger pieces in the pot until the water is deep enough to just barely cover the ginger, taking care to measure how much water you add– you’ll add equal parts sugar!!! Very important!!! Add a small pinch of salt.

Step 5

Next, add the same amount of sugar to the pot and stir to combine. Heat over medium until it comes to a boil. Boil gently for 15 minutes. Ensure you have a low boil and do watch the mixture because as the sugar melts and a syrup forms, you’ll need to slightly reduce the heat to maintain a low boil.

Step 6

After 15 minutes, pour through a strainer to separate any syrup from the ginger pieces. This syrup is liquid gold, it’s a ginger simple syrup, so we always strain into a mixing bowl versus down the drain!

Step 7

Once you have your ginger separated, shimmy the strainer side to side to ensure you’ve separated as much syrup as possible. Add 1/4 cup sugar to the ginger pieces and stir to coat.

Step 8

Place the candied ginger in a single layer on a piece of parchment paper or on a baking sheet with a drying rack and leave at room temperature for 4-24 hours to dry. The amount of time it takes to dry depends on how thick you ginger pieces are, the thicker they are the longer they will take to dry.

Step 9

Once fully dry store in an air-tight container away from light and heat for up to 3 months!