This is either a single long-day or an intermittent four-day procedure.If you settle for one day, allow several hours between each of the four cookings.


  • Enough Gingerroot (Scraped and cut into 1/4-inch slices)to make one quart
  • water to cover
  • 3 cups sugar
  • 1 seeded sliced lemon
  • 1 cup light corn syrup
  • Granulated sugar
  • Glass containers (with tight fitting covers)


Place 1/4-inch scraped gingeroot slices in a large stainless pan and cover generously with water. Bring water slowly to a boil and simmer covered until tender, about 20 minutes. Add one cup sugar and stir until mixture boils. Remove from the heat. Cover and let stand overnight at room temperature. Recook, simmering gently for about 15 minutes after the ginger has again come to the boil. Add one seeded sliced lemon and 1 cup light corn syrup. Uncover and simmer 15 minutes, stirring occasionally. Remove from the heat and let stand covered overnight. During the third cooking the ginger must be stirred often to avoid scorching. Bring the syruped ginger to a boil, stir in one cup sugar. Simmer 30 minutes. Stir in one cup sugar and bring mixture again to a boil. Remove from heat. Cover and let stand overnight. In the fourth cooking, bring the mixture to a boil once more. When the syrup drops heavily from the side of a spoon and the ginger is translucent, drain the Ginger(Reserve the syrup for flavoring sauces. Dry the Ginger slices on a rack over a tray, uncovered overnight. When well dried, roll the slices in granulated sugar. Store in tightly covered glass jars.

The Ginger in Syrup (not drained) after the fourth cooking is called Canton Ginger. It can be poured into sterile wide mouthed jars and sealed.(5 1/2 pints preserved)

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Submitted 6/13/05.
Source: Joy of Cooking Cook Book
Submitted By: Eileen Werth
Candied Ginger