"Dave Smith" > wrote in message
...
> On 03/08/2011 12:45 PM, Steve Freides wrote:
>> We had a thread about this a month or three ago - we've been
>> experimenting and I'm reporting in:
>>
>> Our most recent batch was about 1 cup of peeled, chopped ginger root,
>> cooked in 3 cups of water and 3 cups of sugar for 90 minutes. This made
>> great tasting ginger syrup. Our previous attempts, using less simple
>> syrup, gave us ginger syrup that wasn't sweet enough, although the
>> candied ginger from both processes was the same to our taste. So:
>>
>> 3 cups of water
>> 3 cups of sugar plus more to coat ginger pieces at end
>> 1 cup peeled, sliced (about 1/4" thick) ginger root.
>>
>> Combine 3 cups of sugar plus the water in a pot, heat on high, stirring
>> every minute or two, until the sugar is completely dissolved and the
>> mixture is boiling.
>>
>> Add the peeled, sliced ginger, bring back to a simmer, let cook for 90
>> minutes or even a bit more, stirring once in a while (every 15-30
>> minutes or so is plenty).
>>
>> Put a large enough bowl under a strainer, pour everything from the pot
>> into the strainer, let the ginger drain for a few minutes, shaking the
>> strainer to help get rid of excess liquid.
>>
>> On a piece of parchment paper, sprinkle sugar, spread out ginger pieces
>> from strainer, turn over once or twice to be sure you've coated all of
>> the ginger pieces. Ginger will be soft - let dry this way as much as
>> you like, move to storage container of your choosing. We like to let
>> ours dry out and have fairly hard pieces of candied ginger, but you can
>> move to an airtight container sooner rather than later and the ginger
>> will stay moist.
>>
>> Ginger syrup is lovely in tea, we find, as well as useful for homemade
>> ginger soda.
>>
>
> When I started doing my own ginger a few months ago I realized that there
> were so many slightly different recipes that it must be just about fool
> proof. Why only one cup of ginger with all that syrup? I always do at
> least a pound at a time.
>
> I did have a problem drying the ginger enough that the added sugar would
> not dissolve in residual juice.

Thank you from me too. I was wanting to make something that called for
candied ginger and it is only available here close to Christmas. Polly