Candied Ginger Monkfruit Chews

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Enjoy chewy slices of fresh ginger simmered until tender, then tossed in monkfruit for a sweet, zesty bite. This method infuses the ginger with delicate sweetness without overpowering its natural flavor. Let the ginger pieces dry before rolling them in extra monkfruit for added texture and sweetness; a perfect homemade treat to enjoy on its own or alongside tea. Store them in an airtight container for extended freshness and easy snacking anytime.

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Updated on Fri, 20 Jun 2025 15:03:06 GMT
A bowl of candied ginger sits on a table. Pin it
A bowl of candied ginger sits on a table. | tastygusto.com

Candied ginger chews are my answer to snack cravings with a sweet and spicy twist. These chews deliver bold ginger flavor with just enough sweetness to keep you reaching for another bite. I keep a jar ready to tackle nausea, calm an upset stomach, or jazz up a cup of tea. Homemade lets you skip the extra additives found in store versions and dial in your preferred sweetness.

My very first batch instantly transported me back to my grandmother’s kitchen. Now my family requests these as homemade gifts every holiday season.

Ingredients

  • Fresh ginger root: Gives the chews sharp flavor and warmth. Choose firm, smooth roots and avoid any that look shriveled.
  • Monkfruit sweetener: Offers sweetness without added sugar. Opt for a pure variety without fillers for best results.
  • Water: Needed for simmering and drawing out the ginger flavor. Filtered water keeps the taste clean and pure.

Step-by-Step Instructions

Peel and Slice the Ginger:
Use a spoon to gently peel the fresh ginger root. Slice it into thin pieces about one eighth inch thick. Thinner slices create a tender chew and speed up cooking time.
Prepare the Syrup:
Mix monkfruit sweetener and water in a saucepan. Bring this mixture to a full boil over medium-high heat and stir until the sweetener completely dissolves. This creates the base to candy your ginger.
Simmer the Ginger:
Add all the sliced ginger into the saucepan. Reduce the heat to low and simmer gently. Watch for the ginger to become semi-translucent and very tender. This can take about thirty minutes depending on thickness of slices.
Dry the Ginger:
Carefully transfer the cooked ginger pieces to a wire rack using tongs or a slotted spoon. Let them air dry for about fifteen to twenty minutes so they do not feel slippery or overly sticky before coating.
Coat with Monkfruit:
Pour a small amount of fresh monkfruit sweetener into a shallow bowl. Toss the partially dried ginger slices in the sweetener to coat each piece thoroughly. This step gives the chews their signature sparkling finish.
Cool and Store the Chews:
Spread the coated ginger slices in a single layer on a parchment-lined baking sheet. Allow them to cool completely at room temperature. Once cooled, move to an airtight container for storage. They stay fresh up to a month at room temperature or up to three months in the fridge for longer shelf life.
A bowl of candied ginger. Pin it
A bowl of candied ginger. | tastygusto.com

My favorite part is peeling ginger with a spoon because it brings me right back to childhood when my mom first showed me that trick at the kitchen counter. These have become a rainy afternoon project with my own kids and a family treat for movie nights.

Storage Tips

To keep your candied ginger chews soft and fresh, always store them in an airtight container. A glass jar or locking food-safe plastic container works best. If you want them to last a bit longer, tuck the jar in the refrigerator where the chews stay fresh and chewy for up to three months. Always use a clean, dry spoon or fingers to remove pieces to prevent dampness and stickiness.

Ingredient Substitutions

If monkfruit is not available, try coconut sugar or granulated maple sugar for a different flavor. Honey works in a pinch for coating, but it will create a slightly stickier finish. You can add a pinch of cinnamon or even a squeeze of lemon at the simmering stage to give the chews a twist. Just be sure to select firm, fresh ginger for the best candied texture and boldest flavor.

Serving Suggestions

Candied ginger chews are perfect if you need a quick pick-me-up during the day or want a natural way to settle an uneasy stomach after a meal. Chop a few and mix with dried fruit and nuts for a snack mix. They also make a lovely DIY garnish for desserts, like cakes and ice cream. I sometimes add a couple pieces to hot tea as a little flavor boost and soothing treat.

Cultural and Historical Context

Candied ginger has a long tradition in Asian and Middle Eastern kitchens where ginger’s warming and medicinal qualities are treasured. Historically, candied ginger was valued both as a treat and a home remedy for queasy tummies or travel sickness. Making these chews at home lets you tap into a bit of that comforting, time-honored kitchen wisdom.

A bowl of candied ginger. Pin it
A bowl of candied ginger. | tastygusto.com

There is something almost meditative about the process of making these chews from scratch. My youngest will nibble a piece right from the drying rack before we get them into the storage jar every single time. Homemade candied ginger tastes fresher than store-bought and makes every batch feel like a sweet little victory in the kitchen.

Frequently Asked Questions

→ Can I use another sweetener instead of monkfruit?

Yes, traditional sugar or coconut sugar will work, but monkfruit keeps these chews lower in calories and glycemic impact.

→ How do I ensure the ginger is tender?

Simmering gently for about 30 minutes softens the ginger perfectly. Slice pieces evenly to ensure uniform texture.

→ How should I store candied ginger chews?

Store them in an airtight container at room temperature for up to a month, or refrigerate for up to three months.

→ Is peeling ginger necessary?

Peeling removes the tougher outer layer and ensures a smooth texture for your finished chews.

→ What can I do with leftover syrup?

The syrup left from simmering is flavorful—try drizzling it over desserts, oatmeal, or in drinks.

Candied Ginger Chews Monkfruit

Tender ginger chews made with monkfruit and a simple boiling method for zingy, sweet snacking.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes


Difficulty: Easy

Cuisine: Asian

Yield: 8 Servings (Approximately 200 g candied ginger chews)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 250 g fresh ginger root, peeled and sliced into 3 mm pieces
02 120 g monkfruit sweetener, plus additional for coating
03 480 ml water

Instructions

Step 01

Peel fresh ginger root and slice into thin pieces approximately 3 mm thick.

Step 02

Combine 120 g monkfruit sweetener and 480 ml water in a saucepan; bring to a boil, stirring until the sweetener completely dissolves.

Step 03

Add the sliced ginger to the saucepan and simmer on low heat until tender, about 30 minutes.

Step 04

Transfer the cooked ginger slices to a wire rack, allowing excess liquid to drain and the ginger to dry slightly.

Step 05

Place 30 g monkfruit sweetener in a shallow bowl. Toss the ginger pieces in the sweetener to coat evenly.

Step 06

Arrange the coated ginger pieces on a parchment-lined baking sheet to cool. Once fully cooled, transfer to an airtight container. Store at room temperature for up to 1 month or refrigerate for up to 3 months.

Notes

  1. For smoother texture, use a mandoline slicer to achieve uniform ginger slices.
  2. Ensure ginger pieces are not overlapping on the rack to promote even drying.

Tools You'll Need

  • Medium saucepan
  • Wire rack
  • Parchment paper
  • Airtight storage container

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 27
  • Total Fat: ~
  • Total Carbohydrate: 6 g
  • Protein: 0.2 g