Food & Cooking Recipes Candied Ginger By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes 1/4 cup This can be used as a garnish for gingerbread; it can also be served alone at the end of a meal. Ingredients 1 3-inch knob fresh ginger 1 cup sugar, plus more for rolling 1 cup water Directions Peel ginger and cut it into paper-thin slices, using a vegetable peeler. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 15 to 20 minutes. Drain in a colander; roll each piece in sugar. Ginger can be candied several days ahead and stored in an airtight container. Print