crystallized ginger

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days — if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.

Triple-Ginger Muffins

granulated sugar

unsalted butter, melted and slightly cooled

eggs,

milk

molasses

ginger

all-purpose flour

baking powder

kosher salt (Diamond Crystal)

108 grams, ginger

Heat the oven to 375 degrees and line a standard muffin tin with paper liners.

In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.

In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.

Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Candied ginger is surprisingly easy to make at home and tastes phenomenal compared to the store-bought variety! We'll walk you through everything you need to know to master making ginger candy at home!

Foolproof Candied Ginger

ginger:

sugar (more or less as needed)

water (more or less as needed)

salt

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.

Cut the ginger into the shape and size you like: long lengthwise slices, round ginger coins, matchsticks, or little ginger nuggets- it&#8217;s up to you. 

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.

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&#8211; you&#8217;ll add equal parts sugar!!! Very important!!! Add a small pinch of salt.

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&#8217;ll need to slightly reduce the heat to maintain a low boil.

After 15 minutes, pour through a strainer to separate any syrup from the ginger pieces. This syrup is liquid gold, it&#8217;s a ginger simple syrup, so we always strain into a mixing bowl versus down the drain! 

Once you have your ginger separated, shimmy the strainer side to side to ensure you&#8217;ve separated as much syrup as possible. Add 1/4 cup sugar to the ginger pieces and stir to coat.

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.

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

Made this to top some cupcakes as a decoration for a wedding shower. Turned out SO GOOD!

I tried this recipe and loved it. My 2nd batch, I substituted part of the sugar with honey and dusted with sugar and citric acid powder. 3rd round I'm subbing some of the water with lime juice.

Easy to make, time was mainly spent on peeling. Tasty!

Learn how to make your own candied ginger with just 4 ingredients! It&#39;s perfectly sweet, citrusy, and tender!

Easy Candied Ginger

tsp salt

lime

sugar

Peel the ginger roots using a sharp kitchen peeler. Slice it into 1/4-inch thick slices. Some slices will be longer than others, but that&#39;s okay.

Transfer the sliced ginger to a large bowl and sprinkle with the salt. Stir to coat. Let it sit for about 30 minutes. The ginger will become slightly softer, and you should be able to slightly bend the slices without them breaking.

Rinse the ginger well. Fill a large pot of water and add the juice from half of the lime. Bring to a boil. Once boiling, add the ginger slices and boil for about 5 minutes. Drain the ginger and repeat this step once again.

Drain the ginger and transfer it to a deep plate or mixing bowl. Add the sugar and stir to coat. Cover with plastic film and let sit on the counter overnight or for at least 12 hours.

After 12 hours, the sugar will have melted and created a syrup. Add the ginger slices AND the syrup to a non-stick skillet. Heat over medium heat, stirring regularly, until the syrup starts to boil. Once boiling, keep stirring frequently until no more syrup remains (about 20 minutes).

Once no more liquid is in the skillet, remove from the heat and keep stirring using a spatula (or chopsticks). After 3-5 minutes, the sugar will crystallize, and you will see some powdered sugar forming. Now, you can transfer the candied ginger to a cooling rack and let it cool completely before transferring it to an airtight container.

Enjoy as a snack or in baked goods, salads, etc! Candied ginger will keep for up to 1 month stored in an airtight container at room temperature. After that, it tends to become a little bit firmer.

Shakira, the problem with using stevia, is that some recipies that call for candied ginger require the sugar for fermentation (i.e. ginger ale). Also, I do not think stevia turns into thick candy/syrup to make the crystalline coating that helps to preserve the ginger.  Remember, sugar is a natural perservative.

Why does this look so mouth-watering?!?
Can't wait to try this weekend. Thanks a lot!!!

Top 3 crystallized ginger recipes from across the web

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Triple-Ginger Muffins

Foolproof Candied Ginger

Easy Candied Ginger

Top 3 crystallized ginger recipes from across the web

The most viewed crystallized ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple-Ginger Muffins

Foolproof Candied Ginger

Easy Candied Ginger

The most viewed crystallized ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine