Candied Ginger

Candied Ginger

This easy recipe is done in three steps.

Ginger-root
water
sugar
 
1. Peel and slice ginger-root to about an 1/8 inch thick noting how much you have.  Use a measuring cup.
Place ginger-root into a heavy-bottomed saucepan.
Generously cover ginger-root with water.
Bring to a boil, reduce heat, and gently cook for 30-35 minutes.
Drain the ginger discarding the liquid.

2. Place the ginger back into the pan.
Add sugar and water to equal the amount of ginger. Note: If you have ¾ cups of ginger, use ¾ cups each of sugar and water-1 cup of ginger, use 1 cup each of sugar and water, etc.
Bring to a boil, reduce heat, and gently cook for 40 minutes more (This makes a syrup and should have the consistency of honey at the end of cooking) stirring occasionally. Do not leave unattended.
Drain the ginger into a colander reserving syrup if you wish to use in other recipes.

3. Let the ginger cool into the colander until it can be handled.
Roll cooled ginger in white sugar and place each piece on to waxed paper.
Let sit on waxed for a couple of hours before storing.

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