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1
In a large pot add water, sugar and salt Beguin to bring to a low boil.
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2
take the poon works best it gets around the nobs and can cut out blemihin as possible and place in pot
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3
n pour ginger and syrup into a glass or container of choice, one with a pour spout makes it easy to use the syrup,
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4
e any ginger you want to candy while the mix is still warm, while warm the sugar is loose and will drain off the ginger better a wok strainer with the bigger holes works good, once drained place ginger in a single layer sticky gooey mess, once dry toss in sugar to coat.
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5
They can now be dipped in melted chocolate or carob for an additional tasty coating
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6
The Candied Ginger should last a few weeks in an airtight container and up to a year be canned for storage or gifts, process some ginger and syrup to make a great jelly, the syrup alone has many uses from using bubble water for making a topping or adding into any recipe
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7
Ginger Candy and crystallization.
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8
To help avoid this 1-2 tablespoons of corn syrup added to the water should do the trick or make in smaller batches by warming the ginger in syrup remove the desired amount of ginger and repeat the candy process
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9
':,'~;*:Candied Ginger Enjoy:*;~',:'
