On Thu, 10 Dec 2009 15:41:34 -0700, "gloria.p" >
wrote:

>
>
>A few years ago someone here posted a recipe for making
>candied/crystallized ginger in a crockpot without the usual
>steaming or precooking. It required cooking on low overnight
>and contained just ginger, sugar, and water. Google hasn't
>helped.
>
>Does anyone here have the recipe saved? Would you be kind enough
>to post it? It produced very tasty results.
>
>Thanks in advance,
>
>gloria p


David Lebovitz has a wonderful and simple recipe with very thorough
instructions.

http://www.davidlebovitz.com/archive...ed_ginger.html

Boron

Candied Ginger


Adapted from Room For Dessert


You don't need a candy thermometer to make this. Simply keep an
eye on the pot and when the liquid is the consistency of thin honey,
it's done and ready to go.


1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger
slices, if desired
4 cups (1l) water
pinch of salt


1. Slice the ginger as thinly as possible. It can't be too thin,
so use a sharp knife.


2. Put the ginger slices in a non-reactive pot, cover with water,
and bring to a boil. Reduce heat and let ginger simmer for ten
minutes. Drain, and repeat one more time.


3. Mix the sugar and water in the pot, along with a pinch of salt
and the ginger slices, and cook until the temperature reaches 225F
(106C.)


4. Remove from heat and let stand for at least an hour, although I
often let it sit overnight. Or if you want to coat the slices with
sugar, drain very well while the ginger is hot, so the syrup will
drain away better.


5. Store ginger slices in its syrup, or toss the drained slices in
granulated sugar. Shake off excess sugar, and spread the ginger slices
on a cooling rack overnight, until they're somewhat dry. The sugar can
be reused in a batter or ice cream base, or for another purpose.


Storage: The ginger, packed in its syrup, can be stored in the
refrigerator for up to one year. If you're concerned with it
crystallizing, add a tablespoon or two of corn syrup or glucose to the
sugar syrup at the beginning of step #3. If tossed in sugar, the
pieces can be stored at room temperature for a few months.


*If you're unsure if your thermometer is telling the truth, boil a pot
of water with the thermometer in it. Once the water is boiling, if you
live at sea level, the temperature should read 212F, or 100C.