Home Made Vanilla Honey Candied Ginger

Home Made Vanilla Honey Candied GingerThis is supposed to be a quick post.

I mean, there isn’t much to it, is there.

Well, there isn’t much to look at anyway… it’s candied ginger.

But to me, this is almost pornography! I love the stuff THAT much.

I’d always been reluctant to eating the store bought stuff or use it in recipe though, because I KNOW just how much sugar goes in the making of anything “candied”. And all the store bought ginger I found so far is always made with granulated sugar. Organic, perhaps, but still… sugar!

Plus, I find the chunks are usually way small and, well, a little bit on the dry side…

A few weeks ago, I came across a picture of TraderJoe’s Uncrystallized Ginger and I thought it looked amazingly good. I found that the pieces seemed really big and looked extremely tasty and chewy.

I immediately thought that I had to try and recreate it at home. Of course, I could NOT be using sugar. I had to find an alternative.

I basically had 2 choices. Honey or Maple Syrup. I found that honey would be a better match, so I went with that option. Boy did I ever make the right decision.

Home Made Vanilla Honey Candied Ginger

This ginger turned out INCREDIBLY good!

Now, I’m not gonna lie to you. Making candied ginger at home takes time.

A LOT OF TIME!

It’s the kind of recipe that you have to make over the course of several days. It’s not like you have to be there and watch it the whole time, but still, you do need to plan ahead and make sure that you will be available when your beautiful treats in the making need your attention.

And attention, they require a lot of! They are of the high maintenance kind!

Still, I think the resulting goods made every second spent at the stove very well worth my while! I have never before tasted candied ginger so good, so tender and chewy, so full of flavor.

Home Made Vanilla Honey Candied Ginger

Not only do you get ginger, you also get real notes of honey, vanilla and coconut.

Seriously, if you like candied ginger, you’re gonna LOVE this one. It never really gets hard and crunchy like the store bought stuff, it remains sort of soft and sticky, and tender and gummy…

It doesn’t get any better than this, I tell you.

Oh! and as an added bonus, when you’re done with the candying process, you are left with this incredibly concentrated ginger honey at the bottom of your pot, which you can just mix in with additional honey and you then get the most incredibly delicious vanilla ginger honey, which you can then use to drizzle over all sorts of good things, to make them even better!

Or, you can just eat it by the spoonful, like I do. ;)

Just don’t tell anyone I said that…   

Honey and Vanilla Candied Ginger

Honey and Vanilla Candied Ginger

INGREDIENTS

  • 700g ginger, peeled and cut into 1" cubes (this should yeld about 575g once it has been peeled and cut into cubes)
  • 400g unpasteurized liquid honey
  • 1kg water
  • 1 vanilla bean
  • 2-3 tbsp unsweetened shredded coconut, ground really fine

INSTRUCTIONS

  1. Add water and ginger to a medium pan with fitting lid and bring to a boil. Lower heat, cover and simmer for 30-40 minutes.
  2. Cut the vanilla bean lengthwise and scrape the seeds. Add that, along with the honey, to the simmering ginger. Partly cover and simmer for an additional 45 minutes over low heat.
  3. Turn the heat off and let the ginger soak overnight, or at least 6 hours.
  4. Bring back to a boil, lower heat and simmer, partly covered, for 30 minutes. Turn off the heat and allow to cool completely, then repeat 2 more times.
  5. Now bring bring to a boil one last time and allow to simmer, uncovered, until the honey syrup becomes really thick and takes a caramel colour. Do not allow it to burn. This should take about 15-20 minutes.
  6. Remove pieces of ginger and place on a cooling rack placed over a cookie sheet and allow to dry overnight.
  7. (Don't throw out that little bit of honey syrup that's left at the bottom of the pot! It's extremely concentrated as it is now, but just add more honey to it and you will have the most delicious Vanilla Ginger Honey... Bonus!)
  8. Grind the coconut in a small food processor or coffee grinder. Transfer to a plate and roll the pieces of ginger in the coconut until coated on all sides.
  9. Return to the cooling rack and let dry overnight once again.
  10. Store in an airtight container (if you still have any left to store, that is!)

Notes

*For the record, almost 5 months later, I still have a few pieces of this in the cupboard, stored in a Mason jar, and it's still as good as it was on day one, if not better!

http://thehealthyfoodie.com/home-made-vanilla-honey-candied-ginger/

 I dare you not to grab a piece… you know you want one! 

Before it gets coated in coconut… So sticky and sweet! 

Home Made Vanilla Honey Candied Ginger

Better put this in the jar before I eat it all! 

Home Made Vanilla Honey Candied Ginger

 

Share This: Tweet about this on TwitterShare on FacebookShare on Google+Pin on Pinterest

Comments

  1. says

    Oh my, I am so impressed by this! I’ve wanted to make candied ginger for probably years now but the sugar always made me think twice. I’m definitely going to make this when I get more honey(and time of course :D). Love the picture of before it’s rolled in coconut – oh my goodness, yum!

    • says

      Thank you Heidi! I’d also been meaning to do this for a very long time now, but couldn’t get my hands on a suitable recipe… so I used what little experience I have in the art of candying things and decided to create my own! So glad I did, honey makes it so much better. Honey and ginger really are a match made in heaven! I hope you give it a try and, of course, let me know what you think if you do! :)

  2. says

    Your blog just keeps getting better and better! I LOVE crystallized ginger, I would put it in everything I bake if I could. I’m going to have to make this the next time I get a week off uni!

    • says

      Wow, thank you so much Lisa, glad you think so! :) You just made my day, seriously! I hope you do get to try this crystallized ginger. I too have been wanting to cook with it but was always reluctant because of all the added sugar. Now I can add it to my favorite “treats” without feeling too bad about it!

      Make sure you let me know what you think if you ever get around to trying it! :)

  3. says

    You must be doing it on purpose to post all these delicious sweeties right now when I am trying to be all good and at least for a while not have any sweets (or at least minimal) I just know that having these beauties on hand would make me cave in and eat the whole lot! It looks absolutely delicious and looooove your photos!

    • says

      Sorry Simone… I’ll try and be good for the next couple of days… I’ve got a couple of salads lined up, so you can still pay me a visit this week, there should be a lot of “greeneries” on the menu. You might want to close your eyes when the week-end comes, though… ;)

      And did you say you LOOOOOOOVE my photos? Oh my! I am flushed. Thanks SO much. You just made my week. :D

  4. says

    Wow, I’m so impressed! I would love to make these for father’s day, but it’s going to be a busy week…we’ll see what I can swing!

    • says

      If you love candied ginger, you’ll go bonkers for that one! I think once you’ve tasted it, there’s just no going back. I’m planning on making some high protein no bake candied ginger cheesecake bars this week-end, using this very ginger of course. I really hope they turn out!

      Oh, and by the way, I revisited your layered chocolate peanut butter cup thingies, including some of that candied ginger too. Those turned out AMAZING! Keep an eye out for the post! It’s coming pretty soon!

    • JJ says

      technically no i dont think it becomes toxic as in its going to kill you.. although some religions/eastern medicines have a list of good and bad foods for balancing things in your body.. ie the Ayurveda practice… – Honey when heated above 40˚ C becomes toxic to the body, it creates excessive heat as toxins from the pollens are released and in turn unbalances the three doshas: vata, pitta and kapha. Honey should never be heated or mixed with hot foods or with alcohol. To think that all of these years I have been unbalancing my doshas that I work to keep in balance, creating an unnecessary potential energy drain. & another article:
      - According to Ayurveda, when honey is heated above 108° Fahrenheit, it becomes transformed into a glue-like substance that is extremely difficult to digest. This substance is considered a toxin (ama), since it adheres to the tissues of the body and is very difficult to remove. Many incompatible food combinations produce toxins, but heated honey is one of the most difficult forms to cleanse. Furthermore, not only does heating honey make it toxic and increase ama, but new research also indicates that most of the benefits of honey — a variety of amino acids, enzymes, minerals, fatty acids and carbohydrates — are destroyed by the application of heat. Furthermore, heated honey can be mucus forming. Therefore, Ayurveda recommends raw, unprocessed honey.

  5. says

    I love this! I used David Lebovitz’s recipe to make candied ginger a few years ago and it tooks hours and hours of boiling. And then it was all moldy within a few days. Obviously something went wrong and after all that trouble, I just bought five pounds of candied ginger the last time I was in the US. It’s good to know I can make my own with honey. It looks great! You’re awesome for creating a honey version of this. I will definitely make it whenever I run out of the other stuff!

    • says

      FIVE POUNDS??? OMG!!!! I could never have that lying around the house, I’d be eating it all the time. I’m seriously addicted to this stuff! I can tell you I made mine like 3 weeks ago and it’s still looking (and tasting!) super good! So no fuzz or mould issues. I might transfer to fridge soon, though, just to be on the safe side!

  6. Kirsty Schultz says

    omg, looks sooo good! How long will the ginger last after you jar it? Do you keep it in the fridge?Since it is a little bit of length process, I am wondering if you could make large batches and freeze.

    • says

      Well, I’ve had mine for close to 4 weeks now and it’s not showing signs of wanting to go bad on me. I have it in a Mason jar in the cupboard. With the warmer days that we are having now, I’m thinking I might want to transfer it to the fridge, but I’m not even certain that it’s necessary. The only thing that I worry about is the coconut… without it, the ginger would just never go bad because it is candied. But without it, the ginger is very sticky… Next time I make this, which should be fairly soon because I’m almost out, I will make a bigger batch and will perhaps test freezing some, but also, I will keep some out and not use it just to see how long it does keep for.

  7. Paula says

    I would love to try this but I am having a hard time with the conversion for the measurements. I have never had Ginger before. But have read it was really good for digestive problems and heartburn. I would rather have honey than sugar. Thanks

    • says

      Well, it’s not an exact science Paula… basically you want to use 2 parts syrup to 1 part ginger, and to make the syrup, you need to use 2½ parts water to 1 part honey. And like I said, you can go a little bit more or a little bit less, it’s not an exact science…

      Hope this helps, and if you do try it, let me know how it turned out!

      • Paula says

        Thanks I am doing it right now. I am cheating a little bit. I can’t stand for long periods so I put the Ginger & water in my pressure cooker. I had read someone online did it. Plus it won’t take as long & it seemed tough. My first experience. I may cook the syrup in a lower temperature. Thanks for getting back with me. I willowy you know how it turns out.

  8. Paula says

    Ginger is finally done. I used the pressure cooker it took about 30 minutes. Then I drained the water and pressured about 45 minutes more. I then did the syrup. I had to much water for the Ginger. Boiled it about 5 minutes. Removed placed in refrigerator overnight. Rolled in coconut. Pretty good. Just a lot of work.

    • says

      I would be very curious to see the results! Did you also put the honey in the pressure cooker? Candying is a process that takes a long time… the goods do need to soak in that sugary syrup in order for their structure to change. Did your ginger come out really sweet and chewy? And were you left with some of that sticky honey syrup? I might have to try this for myself now. I am REALLY curious!

  9. Kimbers says

    Hi

    I’m thinking of giving this a whirl this weekend. I’ve made candied peel before & after following the candying process also dehydrated the finished product a bit ….. I was thinking I may try this here as well although note it appears to preserve well as it is.

  10. Dawn says

    What does 700g of ginger look like from the store? I don’t have a food scale. The rest of the ingredients, could you translate those to teaspoons/cups? Where can I find fresh vanilla beans? This looks so yummy I really want to make it. Thanks!

    • says

      This could be a bit tricky to pull without a scale, for it really is a weight thing. You need to use double the weight of honey syrup to ginger… I guess you could probably do the same by volume. Using the same ratio of ginger to syrup and making the syrup using the same ratio of honey to water. As for the fresh vanilla beans, there are tons of resources that sell them online, but usually grocery stores also carry them in the baking supplies section.

      Hope this helps some! This honey candied ginger really is worth the extra effort! :)

  11. says

    I’m so glad I found this. I also was trying to find an alternative to sugar, found this one and another one with Stevia, but this looks by far more appealing. It actually seems much simpler than the other recipes I’ve found. This is on my to do list. Thank you for sharing. :)

  12. Kristen says

    First time seeing your blog and I love it so far! One question, though. Are there any alternatives to the coconut as my husband is allergic (obviously not sugar!). I was thinking maybe some almonds or other nut put in the food processor?

    • says

      That would probably work, Kristen, although the ginger might not keep for so long… but I would definitely consider trying it. I think ground almonds would work nice! Let me know how it goes if you do give it a try!

  13. Jane says

    my first attempt is in progress! I swear by ginger-anything when my tummy hurts. Thanks for sharing your genius! Looking forward to the final results in a few days. :-)

    • says

      Thanks Jane! Make sure you let me know how the ginger works for you when it’s all good and done! I really hope you like it as much as I did! Since making this, I haven’t really been able to eat the store-bought stuff. It’s not nearly as good…

      And for the record, it keeps for a VERY long time in Mason type jars.

  14. Jane says

    For those who are interested in approximate English measurements, this is what I came up with:

    1 1/2 pounds ginger
    1 3/4 cup honey
    4 cups water
    1 vanilla bean
    1/4 cup coconut

  15. Ashley says

    Making this as I type! Candied ginger is my favorite! I’m going to try dipping some of these pieces in extra dark chocolate!!

  16. Ashley says

    I wish I could post a photo of mine! I cooked mine for three days and added a touch of rum extract to the pot while it cooked. I just finished coating it all with coconut and will dip half of the batch in chocolate. omg! It’s delicious!!! Thank you so much for sharing your recipe!! I love it!!

  17. says

    this looks amazing im going to make it this weekend. I love candied ginger and have been searching for a recipe that didnt use processed sugar and this recipe looks perfect.

  18. P.J. Cimorelli says

    Hi Sonia,

    As others have mentioned. Ur pics are perfect, you explain things in detail, which I am a detailed oriented person. I was waiting for the “Perfect” ginger recipe to come along. And I think “yours” is the one. I really like my ginger to be so tender. And the added Vanilla bean & coconut will blow the roof off. I will be so anxious for ur next wonderful recipe to be developed. One question please. Do you buy Asian Ginger @ an Asian store, OR do you purchase ur ginger at the super market? I do know NOT to purchase any wilted ginger. If I didn’t live in an apartment, I would try to grow ginger, I’ve done quite some research on growing ginger & it is quite easy. So maybe some of your viewers have that option to grow their own. Wouldn’t that be just awesome?? Love & Peace <3 P.J.

    • says

      Thank you very much for your kind word, P.J.

      I never even thought of growing my own ginger. Quite frankly, I buy mine at the food market or grocery store, I don’t really have a preference, as long as it’s super fresh when it hits my shopping cart!

Trackbacks

Leave A Reply

Current day month ye@r *