[Sca-cooks] Candied ginger?

[Olwen the Odd]

>I would appreciate getting nice info
>as to how to candy ginger!
>PLEASE!!!!!!
>
>thank you!
>Jules/Mistress Catalina

I know others have responded, but no one seems to do it the same.  If you 
want candied ginger that really gets your attention then try doing it the 
way I do.

Peel and slice at an angle across the grain as many pounds of good fresh 
ginger as you care to deal with (right now I have about 4 pounds going).

Make your simple syrup and get it warm enough to dissolve the sugar.  Add 
ginger.  Make sure there is always plenty of syrup to more than cover the 
ginger.  Let simmer till the ginger finally gives up and gets soft (or your 
eyes sting so much you can't stand it any longer).  Remove from heat and let 
sit in syrup overnight.  Next day add some more sugar, heat to a simmer 
again for another hour or so.  Remove from heat.  Let sit in syrup 
overnight.  Continue this for a week or so, adding a bit more sugar and 
simmering for an hour or more each day.

After your entire kitchen is completely permiated with the smell of ginger, 
strain it, reserving the syrup.

Spread out ginger pieces on a rack over a cookie sheet or somesuch to let 
them completely drain, turning occasionally.  Don't let them get all dried 
out!  After they are not soaking wet any longer, toss in sugar, set on 
deydrator with some venting.  You do not want these to dry too quickly.  
Rotate shelves each morning and evening till they are pretty well dried out. 
  You may want/need to toss the pieces in sugar once or twice more.

Seal in airtight containers or freezer ziplocks and keep in fridge for 
longer life.  When you put them out, stand back or you will get run down by 
the feinds.
Olwen

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