Desserts/ Recipe

Candied Ginger (and who ARE the new rock stars?)

Happy Friday morning to you my darling friends!
Is it just me, or is Alton Brown kind of a super babe? 
You know, they say that chefs are the new rock stars. And if that’s true, does that make even the ugliest chefs desirable? Not that Alton is ugly – but look at him, he ain’t no Jon Bon Jovi circa 1986.
bon jovi v alton brown
…And what then does that make the actual rock stars? Yesterday’s limp noodles?
But at the same time, the guy is awesome. Or at least his food is. I’ve made a couple of his recipes previously and both times they were simple and stellar in flavor. And if you’ve ever watched him on The Food Network, he’s quite funny in a quirky dorky kind of way. 
Hang on a second… Aren’t the quirky dorky guys the new rock stars?
Okay, so quirky dorky chefs are the new rock stars. Hot. Sexy. Clever. Creative. And able to make you gain 500 pounds and then want to hurl plates at your head and then ravish you. Because it’s my experience working in the serving industry that chefs are temperamental at the best of times. And judging by the success of 50 Shades of Grey trilogy, don’t we all just want a little more abuse and passion in our lives?
Bring it on, Alton. 

Candied Ginger


  • 1 Lb Fresh Ginger Root, peeled.
  • 5 C Water.
  • Approx 1 Lb Granulated Sugar.
  • Non-Stick Spray.


  1. Line a baking sheet with parchment paper and place a wire rack on top. Spray lightly with non-stick spray. Set aside.
  2. Slice the ginger as thinly as you can - a mandolin is helpful here. Shoot for 1/8". Place in a saucepan with water and bring to a boil over high heat. Boil for 35 to 40 minutes or until ginger is tender.
  3. Place a strainer over a bowl and drain, reserving the liquid. Weigh the cooked ginger on a scale and measure the same weight in sugar. Place equal amounts sugar and ginger back in the pot along with 1/4 C of reserved liquid. Bring to a boil over medium high heat. Once boiling, reduce heat to medium and stir constantly until liquid has evaporated and has started to crystallize, approx. 20 minutes.
  4. Immediately remove from the heat and dump onto prepared wire rack, separate pieces and cool completely. Store in the fridge for up to 2 weeks.Snack on its own or use in baking, on top of ice cream or as a garnish for cocktails.
  5. Eat.


  • luckiest1
    November 30, 2012 at 2:08 PM

    OMG I love ginger! This recipe is to die for, I am going to have to try it.

    • Kristy Lynn
      December 2, 2012 at 2:59 PM

      let me know how it works out for you!

  • Rituparna
    December 1, 2012 at 2:40 PM

    I love candied ginger & it is so simple to make. Yum yum …

  • France@beyondthepeel
    December 1, 2012 at 6:14 PM

    Candied ginger. I need to try that. Buying it seems so ridiculous now that I see its simplicity. I always wondered if most chefs learned learned to be temperamental dicks at culinary school or if they are already that way going in? I’ve worked in the service industry for more than a decade and have only met a few that weren’t. Strange….

    • Kristy Lynn
      December 2, 2012 at 3:01 PM

      i know, right? i think it’s a mandatory personality trait. obviously we work in the front of house πŸ˜‰

  • nilanjana majumdar
    December 2, 2012 at 3:49 PM

    that sounds so delicious! How healthy too. I would love that with some milk and choclate – yum!!!

    • Kristy Lynn
      December 2, 2012 at 6:50 PM

      me too. let’s lactose this bitch up! πŸ™‚

  • Cheap Ethnic Eatz
    December 3, 2012 at 4:20 PM

    I have wanted to make my own ginger like this for a while but never looked it up so thanks I will be making this. I totally agree with dorky chefs and Rock Stars. OK that pic of Jon Bon Jovi scard me lol

    • Kristy Lynn
      December 3, 2012 at 5:16 PM

      pretty sure the guy has nicer cheekbones than me.

  • lilianatimofte64
    August 30, 2013 at 1:59 PM

    I came here for the recipe for the candied ginger, but I want to congratulate you for the fantastic humor that you impart in the introductory part of this post. Thank you for sharing with us not only your beautiful recipes, but also your ideas, thoughts on matters that are enjoyable for your readers.

    • Kristy Gardner
      September 1, 2013 at 6:17 PM

      Aw thank you!! Glad you find me amusing and not just a rambling knob-head!