CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR
Steps:
- Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness. Toss sugar and ginger together. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer. Stir over low heat occasionally for 1 and 1/2 hours. The ginger will become translucent and the sugar will crystallize on the edge of the pan. Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly. Place in a air tight container out of heat and light. The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
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