SC - Candied Ginger question

[Olwen the Odd]

Greetings all.  While I have been gearing up for upcoming feasts, dessert 
boards, Baronial (pavillion) hospitality, and the Queens Brunch I have been 
busy doing all the small things including making candied ginger.  For some 
reason mine turned dark.  I'm thinkin it was the thin-ness I cut the pieces 
but then I set them to drying on cookie sheets and put them on a window sill 
above above the heating pipes (kinda like a radiator except industrial).  
Have any comments?  Should I add fruit fresh or something?

The white grape raisins are coming out wonderful BTW and perhaps Thursday I 
shall begin making up some of the fruit paste candies and start on the 
marzipan....now where did I put those molds...?  Folks have already begun 
saving their citrus peels for me and perhaps Sunday is candy the cranberries 
day.

I just love this time of year!


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