Crystallized Ginger,Ginger Syrup & Ginger Sugar

Leila Rockwell


I got this recipe off of the computer and it is by Rita--on October 29, 2004. I read some of the reviews and they all are postive. Here is the site:


★★★★★ 1 vote
yield 1 pint
10 Min
1 Hr 40 Min
Stove Top


10 oz
fresh ginger, blemish free
2 c
1/4 c


1Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
2Toss sugar and ginger together.
3In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
4Stir over low heat occasionally for 1 and 1/2 hours.
5The ginger will become translucent and the sugar will crystallize on the edge of the pan.
6Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
7Place in an air tight container out of heat and light.
8The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
9And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American