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Candied Ginger


1 cup of peeled and sliced ginger

1 cup of water

¼ cup sugar free maple syrup

1 tsp granular sugar free sweetener


Peel and slice ginger in thin slices, place in a small saucepan and add water and sugar free maple syrup. Cover pot with a lid and simmer on low heat for 30 to 45 minutes or until all liquid is absorbed. If your heat is too high the liquid will cook off before the ginger is tender.

Place ginger on a parchment lined pan and sprinkle with granular sugar free sweetener. Let ginger air dry, this will take up to 24 hours or more.

Tip: You can dehydrate on the lowest setting of a dehydrator or in the oven at your lowest setting 170°F

I prefer air dry method.

Tip: you can dip ginger in the Raspberry Temptation Chocolate bar for an extra decadent treat.

Cover and store in an airtight container.

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