my candied ginger experiments have had quite the learning curve. from
little bitty discs to successfully
non-molding strips. this time i did giant chunks. trade offs - least amount of work, most amount of cooking time, well worth it
peel ginger and cut large roots in half
boil in 1:1 ratio sugar syrup for 2-3 hours, adding additional water as needed, remove once slightly translucent and ...the color of canned peaches. cover in sugar and let dry overnight. recover in sugar, dump in a ziploc baggie, and freeze or refrigerate as needed
fin.
Oooh, candied ginger! I am definitely bookmarking that recipe. Happy new year! :)
ReplyDeletethe ginger syrup is awesome in drinks too! not that i remembered to use any at new years, but its the thought that counts, right? happy new year to you too!
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