
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.

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.

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.