Healing Sugar-Free Candied Ginger Recipe

I still remember the first time I tasted homemade candied ginger. It was a crisp winter afternoon, and the kitchen smelled of fresh ginger root bubbling in syrup on the stove. That sweet and spicy chew lit up my taste buds and sparked a thought—what if this simple treat could offer more than just flavor?

Candied ginger isn’t just a candy. It’s a wellness powerhouse wrapped in sweetness. In this recipe, we step into the cozy world of candied ginger, where centuries-old healing benefits meet a delightful sugar-free twist.

In this article, you’ll discover why candied ginger is worth making, the powerful health benefits backed by science, a simple step-by-step recipe, and creative ways to use and store it. Whether you’re craving a natural digestive aid, a soothing snack, or a healthier candy alternative, this guide will show you exactly how to enjoy ginger in its most delicious form.

If you’re a home cook or wellness enthusiast looking to add a touch of healing sweetness to your life, you’re in the perfect place.

Homemade Candied Ginger (No Sugar)

A sweet and spicy treat made with fresh ginger and monk fruit sweetener. This refined sugar-free candied ginger is a chewy, wellness-inspired snack perfect for digestion and flavoring teas or baked goods.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Healthy Treats, Wellness

Servings 1 cup

Calories 40 kcal

Ingredients

  

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• 1 cup fresh ginger root peeled and sliced ⅛-inch thick
• ½ cup monk fruit sweetener plus extra for coating
• 2 cups water
• ¼ cup monk fruit sweetener for coating, or substitute with granulated sugar

Instructions

 

• Peel the fresh ginger root and slice it into thin pieces, about ⅛-inch thick.
• In a medium saucepan, combine water and ½ cup monk fruit sweetener. Bring to a boil over medium-high heat, stirring to dissolve the sweetener.
• Add sliced ginger to the saucepan. Reduce heat to medium-low and simmer for about 30 minutes, until ginger is tender and translucent.
• Use a slotted spoon to transfer ginger slices to a wire rack set over a baking sheet. Let them dry for 15–20 minutes.
• Place ¼ cup monk fruit sweetener (or sugar) in a shallow bowl. Toss warm, tacky ginger slices in the sweetener to coat.
• Lay coated slices in a single layer on a parchment-lined baking sheet and let cool completely.
• Once fully cooled, store in an airtight container.

Notes

For extra flavor, add a strip of orange peel or a pinch of cinnamon to the simmering syrup. Try variations like dipping in dark chocolate, adding a pinch of cayenne for heat, or using the ginger in trail mix, tea, or baked goods. Store in a cool, dry spot for up to 1 month or refrigerate for up to 3 months.

Nutrition

Calories: 40kcalCarbohydrates: 10gSodium: 5mgPotassium: 40mgVitamin C: 1mgCalcium: 5mgIron: 0.2mg

Keyword candied ginger, ginger chews, sugar-free ginger candy

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Why This Recipe Is Great

There’s something about candied ginger that bridges two worlds: the decadent indulgence of a sweet treat, and the wellness-boosting properties of the ginger root. Let’s unpack why I love it (and you will too):

Health Benefits

Ginger has been treasured for centuries as a natural healing root, and modern research continues to confirm its powerful benefits. According to Healthline , ginger is rich in anti-inflammatory compounds, supports digestion, helps reduce nausea, may lower blood sugar, and promotes heart health. It also contains antioxidants that support the immune system, aid in pain relief, and may even play a role in cancer prevention.

When ginger is made into candied or crystallized ginger, many of these wellness properties are still present, making it more than just a sweet treat. Candied ginger continues to offer digestive support, helps ease nausea, retains anti-inflammatory benefits, and provides an easy, portable way to enjoy ginger’s health-boosting qualities wherever you go.

Why Make It at Home

• Control your ingredients. Many store-bought versions have preservatives, high amounts of sugar, or uncertain sourcing. By doing it yourself you choose the sweetener, the thickness of the slices, and skip additives.
• Fresh flavour. Fresh root simmers and infuses the syrup with bold ginger flavour; nothing compares to that warm, spicy aroma filling your kitchen.
• Versatile use. Once you have your batch, the pieces can be used in many ways (see Part 4), meaning they become more than a snack—they become a multi-purpose ingredient.
• A satisfying treat with purpose. Rather than reaching for a candy bar of unknown benefit, you get a sweet bite that comes with a little wellness bonus.

A few tips from the test kitchen

• Slice the ginger thinly (about ⅛-inch thick) so it becomes tender in the syrup rather than fibrous.
• Simmer gently; you want the syrup to poach the ginger until it’s just tender but still holds a chew.
• After drying, tossing in extra sweetener ensures each piece has a bit of crisp sugar coating and helps them keep better.
• Store in an airtight container—or even better in the refrigerator if your kitchen is warm—to maintain chewiness and avoid sticking together.

Ingredients Breakdown (With Substitutions)

Here’s what you’ll need for making candied ginger at home, plus substitution ideas to fit your preferences.

Ingredients:

Ingredient Notes & Substitutions:

• Fresh ginger root: Choose firm, smooth-skinned ginger. Avoid pieces that are soft or sprouting. If you only find older ginger, peel generously.
• Monk fruit sweetener: I like this low-glycemic choice for fewer impact on blood sugar. If you prefer, you can use:
  • Granulated sugar (regular) — classic and works perfectly.
  • Coconut sugar — adds caramel-like flavour and slightly lower glycemic index.
  • Maple syrup or honey — if you don’t mind a more liquid syrup and slightly different texture.
• Water: Just the poaching medium. You could enhance with a splash of freshly squeezed lemon juice (½ tsp) or a few slices of dried orange peel for extra flavour.
• Extra sweetener for coating: Regular granulated sugar or leftover monk fruit sweetener both work. You could also use powdered sugar if you like.

Substitution tips:

• If you don’t have monk fruit sweetener, you can use ½ cup sugar and still follow the rest of the recipe exactly.
• Want it less sweet? Use ⅓ cup sweetener instead, but note the syrup will be less thick and the coating less crunchy.
• For a flavoured version: stir in a pinch of ground cinnamon or star anise to the simm er syrup for a bit of holiday flair.

Step-by-Step Instructions

Here’s how to make your homemade candied ginger—simple, step by step:

1. Peel the fresh ginger root and slice it into thin pieces, about ⅛-inch thick. Try to have uniform thickness so they cook evenly.
2. In a medium saucepan, combine the water and monk fruit sweetener (½ cup). Bring to a boil over medium-high heat, stirring until the sweetener dissolves.
3. Add the sliced ginger to the pan. Reduce the heat to medium-low, and simmer gently for about 30 minutes, or until the ginger is tender and translucent.
4. Using a slotted spoon, transfer the ginger slices to a wire rack placed over a baking sheet so drips don’t make a mess. Let them dry slightly for about 15–20 minutes.
5. Meanwhile, place about ¼ cup of sweetener into a shallow bowl. Once the ginger is slightly tacky but still warm, toss each slice in the bowl, coating thoroughly. Use tongs if you like.
6. Lay the coated ginger pieces on a parchment-lined baking sheet (single layer) and let them cool completely—this final drying ensures they hold their chew and don’t stick.
7. Once fully cooled, transfer to an airtight container.

Variations, Storage & Serving Ideas

Variations

• Spicy kick version: After coating in sweetener, sprinkle a tiny pinch of cayenne pepper on each piece for a sweet-spicy heat.
• Chocolate-dipped ginger: Once cooled, dip half of each piece in melted dark chocolate (70% cocoa) and let set—gorgeous treat!
• Citrus ginger twist: Add a strip of orange zest or lemon peel into the syrup when simmering for a fragrant citrus note.
• Ginger sugar cubes: Chop candied ginger finely and roll into sugar cubes—perfect for tea time.

Serving Ideas

• Snack on the go: A couple of pieces make a great pick-me-up for travel or mid-afternoon.
• In tea: Drop a piece into your hot tea or herbal infusion for a sweet, spicy boost.
• Baked goods: Chop finely and fold into cookies, muffins, or quick-breads for bursts of flavour.
• Trail mix or granola: Mix with nuts, dried fruit and spices for a gourmet snack mix.
• Garnish: Use as a topping for ice cream, yogurt, or even cocktails (a sweet-spicy twist).

Storage Tips

FAQ

Final Cozy Note & Links

Thanks for joining me in the kitchen today! I hope this little batch of candied ginger brings you joy, whether you nibble a piece while reading, drop one into tea after dinner, or sprinkle chopped bits into your favourite dessert. If you loved this, you might also enjoy checking out my other treats like DIY Green Apple Ginger Gummies and Watermelon Gummies that bring fun, flavour and creative twists to homemade sweets. And if you’re looking for a tangy, protein-packed snack, take a peek at Cottage Cheese Jello Salad. You can also follow along and get inspiration over on my Pinterest board at or connect with me on Facebook