CRYSTALLIZED GINGER,GINGER SYRUP & GINGER SUGAR
I got this recipe off of the computer and it is by Rita--on October 29, 2004. I read some of the reviews and they all are postive. Here is the site: htt://www.food.com/recipeprint.do?rid=102933
Provided by Leila Rockwell
Categories Other Desserts
Time 1h50m
Number Of Ingredients 3
Steps:
- 1. Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
- 2. Toss sugar and ginger together.
- 3. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
- 4. Stir over low heat occasionally for 1 and 1/2 hours.
- 5. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
- 6. 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.
- 7. Place in an air tight container out of heat and light.
- 8. 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
- 9. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
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