Candied ginger is fresh ginger that has been cooked in sugar syrup until tender and translucent, then often drained and coated with granulated sugar. It is also called crystallised ginger. The process softens ginger’s fibrous texture while preserving its characteristic warm, pungent flavour, balanced by sweetness.
Candied ginger can be chopped into cakes, biscuits, puddings, breads and ice creams, or used as a garnish for desserts. It also pairs well with chocolate, citrus, pear and stone fruit. The syrup left from preparation can be used to flavour drinks, glazes or sauces.
Example: fold finely diced candied ginger into gingerbread, fruit cake or vanilla ice cream.
Related ingredient: fresh ginger has a sharper, more pungent character and a different moisture content; crystallised ginger is sweetened and partially preserved.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
