How to Make Honey Candied Ginger

Let’s make some candied ginger today. We are going to use honey instead of sugar for this recipe.

Ginger, known scientifically as Zingiber officinale, is a flowering plant whose rhizome (commonly referred to as ginger root) is widely used as a spice and for its medicinal properties. Originating in Southeast Asia, ginger has been a staple in culinary and medicinal practices across various cultures for thousands of years.

Ginger has a long history of use in traditional medicine systems, including Ayurveda, Traditional Chinese Medicine (TCM), and Unani. In these practices, ginger is valued not only for its digestive benefits but also for its ability to balance bodily functions and improve overall health.

Ginger’s unique flavor and impressive health benefits make it an essential ingredient in both kitchens and natural medicine cabinets worldwide.

There is the idea that boiling honey makes it toxic. This is not true. What is true is that honey will loose some of it’s nutritional value when boiled. The idea that honey becomes “toxic” when boiled likely stems from the formation of HMF, but in normal culinary practices, the levels of HMF generated are not toxic to humans. The concern is more about the loss of honey’s beneficial properties and the potential for a less pleasant taste rather than outright toxicity.

Honey Candied Ginger with Ginger Syrup

Ingredients:
1 pound (500 grams) ginger root
1 1/2 cups (350 ml) water
1 1/2 cups (510 grams) honey
Instructions:

Prepare the Ginger:
Scrub the ginger root well to remove any dirt if you choose to leave the skin on.
If you prefer to peel the ginger, use a spoon to scrape off the peel, cutting off any small, hard-to-reach pieces.
Slice the ginger into thin slices; thinner slices will yield better results.
Cook the Ginger:

Place the ginger slices in a pan and add the water and honey.
Set the pan on medium heat and stir until the honey dissolves completely.
Reduce the heat, cover the pan, and let it simmer for 30 minutes.
Simmer and Test for Doneness:

After 30 minutes, remove the lid and continue simmering for another 30 minutes.
To check for doneness, take a slice of ginger out and pierce it with a fork. If the fork goes through easily, the ginger is done. If it’s still hard, continue simmering until the ginger is tender.
Strain and Save the Syrup:

Strain the ginger slices into a pitcher, shaking to remove any excess liquid.
Store the ginger syrup in a jar and refrigerate for other uses, such as sweetening tea or cocktails.
Dry the Ginger:

Place the ginger slices on a cooling rack set over a baking sheet. Alternatively, you can lay them directly on a parchment or wax paper-lined baking sheet.
Allow the candied ginger to dry on the rack for at least 12 hours.
Store:

Once dried, store the candied ginger in a sealed container in the refrigerator.
Enjoy as a snack or use in various recipes.

This recipe will give you both delicious candied ginger and a flavorful ginger syrup to use in other dishes or drinks.

Print the Recipe Here