Crystallized Ginger

1. 1

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

2. 2

   For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.

3. 3

   In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.

4. 4

   When dissolved add the ginger and boil for 45 minutes stirring almost constantly.

5. 5

   You want the ginger tender and getting that translucent look about it.

6. 6

   You also don't want it at a full rolling boil-just a little less.

7. 7

   Drain the ginger reserving the liquid.

8. 8

   Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.

9. 9

   Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.

10. 10

    Store in an air tight container.

11. 11

    As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

No additional tips available.