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Crystallizing ginger is a lengthy process, but having these choice sweets on hand is reward sufficient.
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Peel 1/2 lb.
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fresh ginger and slice 1/4 inch thick.
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Bring to a boil in water to cover.
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Simmer, covered for 2+1/2 hrs.
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Drain, simmer in fresh water for another hour, or possibly till tender.
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Drain.
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Bring to a boil 1+1/2 c. sugar, 1+1/2 c. water, and 2 Tbsp.
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light corn syrup; cook for 2 min.
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Add in the ginger.
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Remove from the heat and let stand till cold, or possibly overnight.
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Again bring the syrup to a boil.
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Simmer, stirring occasionally, for 1 to 3 hrs, or possibly till the ginger is translucent/soft.
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14
If the syrup thickens too quickly, thin with a little warm water.
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15
Remove the pan from the heat and set the ginger pcs on a wire rack to dry for a few hrs.
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16
Roll them in granulated sugar and store in a glass jar.
