There’s a certain calm that comes from making something slowly, something that fills the kitchen with sweetness and spice. That’s what this candied ginger does. It’s a small ritual that brings big reward.
Here on Kaua‘i, fresh ginger is everywhere. You’ll find it at the farmers markets, knobby and golden, or sitting quietly in the produce section waiting to be noticed. When simmered gently with sugar and a splash of Kōloa Spice Rum, that humble root transforms into something both soothing and bold.
This isn’t your typical spice rum. Kōloa’s version is dry and crisp, with notes of deeply cooked caramel, warm cinnamon, and a whisper of sarsaparilla. It has a natural warm spice that pairs beautifully with ginger’s heat, rounding the edges without masking its brightness. The result is a candy that tastes like it came straight from a tropical kitchen — sweet, fragrant, and just spirited enough to keep you reaching for one more piece.
And then there’s the ginger syrup — rich, amber, and layered with honeyed spice. It’s liquid gold for cocktails and teas, and a simple reminder that even the byproducts of a recipe can be something special.
This is the kind of recipe that turns an everyday ingredient into something memorable — perfect for baking, gifting, or simply enjoying with your morning coffee.
Where Ginger Begins
If you’ve ever wondered where that fragrant, golden root begins its journey, this is it. On Kaua‘i, ginger thrives in lush, shaded soil — rising tall with glossy green leaves and, at times, colorful cone-shaped blooms. The edible part we use in cooking grows quietly underground, forming thick, knotted roots known as rhizomes.
When the plant matures, those roots are carefully pulled from the soil, cleaned, and trimmed — revealing the spicy, aromatic ginger we know so well. It’s a beautiful reminder that something so bold in flavor comes from such peaceful beginnings.
The next time you savor a piece of candied ginger or stir that golden syrup into tea, picture those vibrant stalks swaying in the island breeze.
Different Types of Ginger
Hawai‘i is home to many kinds of ginger, each with its own charm and purpose.
Beehive Ginger (Zingiber spectabile) — is prized for its striking, long-lasting bracts that resemble colorful beehives in shades of gold, orange, and red. It is a true ornamental showpiece often found on Kaua’i and in floral arrangements where its vibrant blooms can last for weeks.
Edible young ginger (Zingiber officinale), shown below, is the variety used in cooking, teas, and candied ginger. It grows beautifully on Kaua‘i, thriving in the island’s rich volcanic soil and gentle rainfall. Beneath the soil, its golden rhizomes develop the spicy-sweet aroma that makes it so versatile in the kitchen.
Freshly harvested ginger has smooth, cream-colored skin with rosy pink tips — a hallmark of young ginger that’s perfect for candying.
If you don’t live in Hawai‘i, you can still find fresh (young) ginger at Asian markets, natural food stores, or farmers’ markets — especially from late summer through December. Look for roots with thin, smooth skin and those telltale pinkish tips.
Most store-bought ginger is the mature form, with darker tan skin that’s thicker and tougher to peel. Its flesh is firm and fibrous, with a stronger, spicier flavor that holds up beautifully in cooking. Because it stores and ships easily, this is the variety you’ll find in most grocery stores.
If only mature, tan-skinned ginger is available, don’t worry — just simmer it a bit longer to soften the fibers before candying. The flavor will be bolder, but still absolutely delicious.
Servings
About 1½ to 2 cups, depending on slice size
Ingredients
1 pound fresh ginger
2 cups reserved water (from boiling the ginger)
2 cups fine granulated sugar, plus extra for coating
2 tablespoons Kōloa Spice Rum
Preparing the Ginger
Start with fresh, firm ginger. The younger the root, the more tender and delicate the flavor.
Peel: Use the edge of a spoon to gently scrape off the thin skin. It’s quick, easy, and helps keep all that golden flesh intact.
Slice: Cut into thin ⅛-inch slices with a sharp knife or mandoline. Keep the slices even so they cook at the same pace.
Variation: If you prefer smaller bites, dice the ginger into tiny, even pieces. It all depends on how you’ll use it — smaller pieces blend beautifully into baked goods, while slices or medium chunks make perfect snack-size treats or gifts.
Culinary Tip: Cut your ginger to size before boiling, while it’s still firm and easy to handle. Once it’s candied, it becomes sticky and delicate. If you need to make small adjustments, do it just after draining, while the pieces are still soft and slightly tacky. Young ginger will give you a soft, mellow candy flavor, while older ginger has a bit more heat and chew — both are wonderful in their own way.
Instructions
Step 1: Boil to Soften
Place the sliced ginger in a medium pot and cover with water. Bring to a gentle boil, cover, and cook for 30 minutes. This softens the ginger and takes away some of its sharpness. Drain the ginger through a colander, saving 2 cups of the liquid.
Culinary Tip: Don’t skip this step — it’s what gives the final candy that chewy, not tough, texture.
Step 2: Simmer with Sugar and Rum
With the burner turned off for safety, return the ginger to the pot with the reserved liquid, sugar, and Kōloa Spice Rum. Bring it just to a boil, then reduce the heat and let it simmer uncovered for about 30–35 minutes. Stir occasionally until the syrup thickens and the ginger looks glossy and translucent.
Culinary Tip: The rum gently cooks down, leaving behind a whisper of warm spice and caramel sweetness that blends perfectly with the ginger.
Step 3: Drain and Cool
Pour everything through a fine-mesh strainer placed over a bowl. Save that syrup — it’s too good to waste. I like to keep mine in a small canning jar. Spread the candied ginger pieces out on a parchment-lined rack to cool for about 30 minutes. They should feel slightly sticky but not wet.
Step 4: Coat and Dry
While the ginger is still tacky, toss it in a shallow bowl of fine granulated sugar until each piece is lightly coated. Lay them out flat again on parchment paper and let them dry completely — overnight if possible.
Flavor Note: A Taste of Kaua‘i
Sometimes I like to give this candied ginger a little island upgrade by finishing it with flavored sugars. One of my local favorites is made by The Salty Wahine — their Coconut, Pineapple, and Ginger sugars each add their own sparkle of flavor.
Once the candied ginger is cooked and still slightly tacky from the syrup, I toss it in a shallow bowl with a spoonful or two of the flavored sugar (you can mix it with regular sugar if you prefer a lighter touch). The sugar clings to the surface, creating a delicate tropical crust that dries beautifully as the ginger cools.
The coconut gives it a soft, creamy sweetness; pineapple adds a bright, fruity lift; and the ginger deepens that warm spice already in the candy. It’s such a simple step, but it turns each piece into a tiny taste of Kaua‘i — something you’ll want to share, or maybe just keep in a jar for yourself.
Mixology: The Joy of Ginger-Syrup
The syrup left behind after making the candied ginger is liquid gold — spiced, sweet, and just begging to be used.
Ways to Use It:
Stir a spoonful into hot tea or herbal infusions for warmth and depth.
Mix with sparkling water and a squeeze of lime for a refreshing homemade ginger soda.
Add to cocktails like a Dark ‘n Stormy, a spiced old fashioned, or your favorite holiday punch.
Create a cocktail garnish with a slice/ribbon of sugared ginger
Ways to Use Candied Ginger
Fold minced candied ginger into cookie dough, spice cakes, or quick breads.
Blend into cream cheese frosting for an instant flavor upgrade.
Sprinkle over oatmeal, yogurt, or ice cream for sweetness with a little heat.
Pair with dark chocolate, citrus, or roasted nuts for a sophisticated touch.
Culinary Tip: Candied ginger makes a thoughtful homemade gift. Package it in a small glass jar, tie with twine, and include a note about using the syrup in tea or cocktails.
Storage
Sugar-Coated Ginger: Store in an airtight container at room temperature for up to 3 months.
Unsweetened Ginger: Keep refrigerated for up to 3 months.
Ginger-Rum Syrup: Keep it in a sealed glass jar in the refrigerator for up to 2 weeks. Shake gently before using to mix the flavors.
Why This Recipe Works
The beauty of this recipe lies in its balance. The ginger’s warmth meets the sweetness of sugar and the soft spice of Kōloa Rum, creating something comforting but not cloying — just enough sweetness to round out the heat.
Homemade candied ginger isn’t just a sweet treat; it also carries many of the natural benefits that make ginger so special. A few small pieces can help settle the stomach, ease motion sickness, and support healthy digestion. Its natural warmth and anti-inflammatory properties make it a comforting choice when you need a little island pick-me-up — a sweet indulgence that’s also good for you.
From My Kitchen to Yours
Thank you for supporting The Island Spirit Kitchen. Recipes like this — humble, slow, and full of flavor, are why I love sharing this space with you.
I hope you’ll make a batch, save the syrup for your morning tea, and let the scent of ginger and Kōloa Spice Rum linger through your kitchen during the holidays (or anytime of year).
with aloha,
Nicole
The Island Spirit Kitchen