Candied Ginger

After brunch at Griffintown Café with a friend, complete with a cider mimosa, I changed back into my pajamas. Completely unashamed and fully embracing lazy Sundays. I’m comfortably nestled at my desk, editing ginger photos while listening to Spice Girls and the Moulin Rouge soundtrack (one of those days haha), secretly glad tonight’s plans fell through and that I won’t have to go out in the pouring rain.

Ginger Spice was my favourite when I was a kid. Homemade candied ginger packs bold flavours and a lot of heat. These sweet and spicy gold coins are great for a snack or as a finishing touch to decorate desserts. You can reserve the syrup in the fridge and use it for another dessert. It can be drizzled onto a baked pound cake, for example. You can save the extra dusting sugar to sweeten your tea or sprinkle onto cookies.


Bon appétit!

Recipe Source: DIY Cookbook

Yields 3/4 cup

2 1/4 cups sugar
2 cups water
8 ounces fresh ginger


1) Use a spoon to peel the ginger.
2) Cut the ginger into thin slices.
3) Set a wire rack over a baking tray.
4) Bring the water and 2 cups of the sugar to a simmer in a saucepan over medium heat, stirring occasionally until sugar dissolves.
5) Add the ginger to the saucepan and simmer until tender and translucent, about 45 minutes.
6) Strain the ginger through a fine-mesh sieve.
7) Transfer the ginger to the prepared wire rack. Let dry for 6 to 12 hours, until the ginger is sticky but no longer damp.
8) Toss the ginger in the 1/4 cup of sugar left over until the ginger is completely covered and lightly dusted.

Store in an airtight container at room temperature for up to 2 weeks.


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