CRYSTALLIZED GINGER

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Crystallized Ginger image

I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.

Provided by Diana Adcock

Categories     Candy

Time 55m

Yield 1 cup

Number Of Ingredients 4

gingerroot
white sugar
water
white sugar (for Dusting)

Steps:

  • Peel the ginger and slice it into rounds 1/8 inch thick.
  • For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
  • In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
  • When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
  • You want the ginger tender and getting that translucent look about it.
  • You also don't want it at a full rolling boil-just a little less.
  • Drain the ginger reserving the liquid.
  • Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
  • Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
  • Store in an air tight container.
  • As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

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