On 8/3/2011 11:43 AM, Dave Smith wrote:

> 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.



If you have a salad spinner, I'd try that before spreading the ginger on
a cake cooling rack.

The recipe I used last for candied ginger and syrup called for cooking
overnight in a crock pot. I woke a few times during the night and the
house smelled so exotic!

gloria p