Lightly Sweetened Homemade Ginger Candy
These ginger candies are a life saver when it comes to nausea relief. They're also great as an after-dinner treat for supporting your digestive system. With a few simple steps, you will learn how to make homemade ginger candy!
Ingredients
- 1-2 lbs Ginger Root
- 1/2 - 3/4 cup Sugar
- 2-3 Lemon Slices
Instructions
- Prepare the Ginger: Start by peeling your ginger roots thoroughly. Slice the peeled ginger into 1/4"- 1/8" slices
- Soften the Ginger: Place the ginger slices in a saucepan and add enough water to cover them completely. Add 2-3 slices of lemon to the water. Bring the mixture to a boil and let it steep for 30 minutes. This step softens the ginger and mellows its intensity
- Dry the Ginger: Once steeping is complete, strain the ginger slices from the water. Pat the ginger slices dry with a paper towel or cloth
- Coat with Sugar: Pour sugar onto a shallow bowl or plate. Dip each ginger slice in the sugar, ensuring both sides are lightly coated
- Dehydrate the Ginger: Place the sugar-coated ginger slices on dehydrator trays. Dehydrate at 65°C (150°F) for 8-12 hours, until the slices are dry and crispy
- Store and Enjoy: Once fully dehydrated, your ginger candies are ready. Store them in an airtight container for up to 6 months or more—though they’re so tasty, they might not last that long!
Notes
Try to slice the ginger as consistently as possible. This helps ensure proper and uniform dehydration.
You can save the steeped ginger lemon water for beverages. It can be quite strong so I'd dilute it. Half water, half ginger water on ice would be lovely!
This is a long way of make ginger candy but this way allows you to control how much sugar you use. As opposed to using a sugar syrup that drenches the ginger in sugar.
Dehydration time will vary depending on how thick you sliced the ginger.
If you're making ginger candies in bulk, they can be stored in vacuum sealed bags for extra long storage.