[Sca-cooks] Candied ginger?

[Olwen the Odd]

I think I already posted the answer to this, but, again, I will.
Heat the syrup up, then strain through a cloth to get any bits left (or you 
could leave them in if you want), then heat back up, add corn syrup and make 
hard succet candy.  Sometimes I add pine nuts to some of it.
Olwen

>Hmmm....soo....what does one use the syrup for? I'd imagine it might be 
>tasty in tea, or perhaps on the right kind of pancake.  Would it work for 
>liqueur?
>--maire
>
>Olwen the Odd wrote:
><snipped>
>>After your entire kitchen is completely permiated with the smell of 
>>ginger, strain it, reserving the syrup.

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