Candied Ginger And Syrup

1. 1

   Peel ginger and slice into rounds about 1/8 inch thick.

2. 2

   Mix sugar and water in a large sauce pan and bring to boil.

3. 3

   When sugar is disolved, add ginger and boil for 45 minutes.

4. 4

   Ginger should be sweet and tender.

5. 5

   Drain ginger and reserve liquid.

6. 6

   Place ginger on rack to dry for 30 minutes.

7. 7

   Toss with sugar to coat.

8. 8

   Let dry on wax paper.

9. 9

   Store in airtight container.

10. 10

    Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.

11. 11

    Sugar will crystallize so just add a little water and boil.

12. 12

    Store in airtight container in refrigerator.

13. 13

    Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.