You are going to love the sweet and spicy warmth of this Ginger Sugar! It's such a versatile ingredient, and SO easy to make! You'll find yourself using it in everything!
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This Ginger Sugar is a fantastic way to add a spicy sweetness to desserts, tea, or the rim of your cocktail glass! Easy to make with an irresistible bold flavor, it also makes a wonderful gift!
If you enjoy this recipe, check out the posts for my Homemade Vanilla Sugar, Chai Sugar, and Ginger Scones!
What is Ginger Sugar?
Ginger Sugar is granulated sugar blended with the spicy warmth of fresh ginger! Once dry, you'll find so many uses for this easy, spicy-and-sweet flavor enhancer!
Ingredients
TWO ingredients--that's it! See the recipe card (below) for ingredient measurements. The recipe can easily be scaled up or down depending on how much sugar you'd like.
- Sugar- For sweetness.
- Fresh Ginger - For bold, bright, spicy flavor! The fresh ginger is grated, then stirred into the sugar. Because the ginger contains moisture, it's necessary to dry the sugar thoroughly before storing it.
Instructions
Here's how to make this recipe--it's so easy! Additional detail can be found in the recipe card, below.
- Add the grated fresh ginger to the sugar.
- Whisk to combine, incorporating the ginger throughout.
- Spread the sugar onto a baking sheet and dry in the oven.
- Once dried, scrape up the sugar and work out the clumps with a mortar and pestle or the back of a fork. Transfer to an airtight container.
Hint: The ginger grates more easily when it's frozen! Since it's grated, I don't bother to peel it.
How to Use Ginger Sugar
So now you know how to make this lovely flavored sugar, but how do you use it? Here are some ideas for you:
- Makes a great gift - In just a few minutes you can have beautiful jars of flavored sugar for gifting to family and friends!
- In baked goods - Substitute plain sugar with ginger sugar in bakes. Cakes, cookies, pies...you name it! It's lovely in my Ginger Scones!
- To rim cocktail glasses - This sugar doesn't work well to sweeten cold beverages, as the sugar doesn't dissolve readily. However, it's fantastic on the rim of a cocktail glass!
- Add to butter - Add a little to some softened butter and you have the perfect accompaniment for biscuits, scones, breads, and more!
- In whipped cream - The flavor of ginger is a lovely addition to whipped cream!
- Sprinkle over oatmeal or yogurt - The perfect way to add a little sweetness and flavor to your favorite breakfast or snack!
- Use as a garnish - Sprinkle a little on top of cake or cookies or anything that could use a little ginger flavor.
Equipment
Here are a few items I used when making this recipe:
- Microplane Grater - I used my finest grater for the ginger, so the pieces are really tiny and incorporate into the sugar easier.
- Parchment Paper - I lined my baking sheet with parchment for easier transfer of the sugar from the pan into jars.
- Glass Jar(s) - I store my flavored sugar in glass jars. Small, decorative jars are perfect for gifting!
Hint: If you're interested in making labels for your jars, here's the Canva link to my Ginger Sugar labels to get you started!
Storage
The dried sugar can be stored in an airtight container at room temperature for up to six months. If kept cool and dry, it could keep longer.
Other Recipes You May Like
Ginger Sugar
Ingredients
- 2 cups granulated sugar
- ¼ cup grated fresh ginger (Grates more easily when frozen! Since it's grated, I don't bother to peel it.)
Instructions
- Preheat your oven to 200℉. Line a baking sheet with parchment paper and set aside.
- In a small bowl, add the grated fresh ginger to the sugar and whisk to combine. Do your best to incorporate the ginger throughout the sugar.
- Once thoroughly combined, the ginger sugar must be dried. Spread the sugar out on the prepared baking sheet and bake for 20 minutes, stirring and re-spreading the sugar out on the pan every 5 minutes so that it dries evenly. If the sugar still seems a bit moist, continue to dry and stir at 5 minute intervals until completely dry. Allow to cool to room temperature on the sheet pan.
- Alternatively, if you live in a dry climate, you can leave the sugar spread out on the baking sheet on your counter for 48 hours or so, stirring occasionally, for it to dry completely.
- Scrape up the cooled, dried sugar on the pan. It will have clumps, but you can work them out with a mortar and pestle or squish them with the back of a fork.
- Sugar can be used immediately, and will keep in an airtight container at room temperature for up to six months. If kept cool and dry, it could keep for longer.Enjoy!
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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