SC - Candied Ginger question

[Susan Fox-Davis]

Olwen the Odd wrote:

> 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?

Candied ginger turns darker than fresh.  The recipe in JOY OF COOKING has you
put lemon juice in an early boiling, that helps some.

> 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!

Sounds yummy!  We are just now getting Strawberries from local farms, and O they
are large and sweet this year.  What is your recipe for the fruit paste candies?

Selene