CRYSTALLIZED CANDY GINGER
Crystallized ginger is the secret ingredient to my favourite pound cake. It was available briefly and then disappeared off the shelves. I have made this version a few times and find it excellent. I do not include the 8-10 hour drying time in the prep.
Provided by evelynathens
Categories Low Protein
Time 45m
Yield 1 lb (approximately)
Number Of Ingredients 4
Steps:
- Dry peeled and sliced ginger in a 140F oven for 8-10 hours. Cool. Place in saucepan with enough water to cover.
- Boil over medium heat until ginger is tender, about 30 minutes. Drain and cool.
- Measure ginger slivers and place in saucepan with equal amounts of sugar (about 3 cups) plus 3 tblsps of water. Simmer ginger slowly until sugar is dissolved, stirring frequently. Continue to simmer, stirring occasionally, until ginger becomes transparent and syrup has nearly evaporated.
- Remove several slivers at a time with slotted spoon and place in paper bag containing 1/2 cup sugar. Shake to coat with sugar then remove to dry on waxed paper.
- Store in an airtight glass jar.
Nutrition Facts : Calories 750.2, Fat 3.4, SaturatedFat 0.9, Sodium 59, Carbohydrate 180.7, Fiber 9.1, Sugar 107.6, Protein 8.3
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