Chopped all the ginger (1.7lb.... or 786g's).... brought the recipe up on
the Tablet in the kitchen (thanks GloriaP!!) which called for 1lb of ginger
so just fudged the rest of the recipe to suit. Used half raw sugar and half
white, used the clear light corn syrup with a good splodge of dark
CS......... and now it's on and gently simmering away and filling the house
with a gingery sweet smell.

I'll leave it cook for a good 24 hours, maybe a bit longer, and then leave
the ginger soaking in the syrup (in the fridge) for the whole time we'll be
away in Hobart checking out our new house.

I'll turn it into the candied ginger when we get back home.


--
Peter
Tasmania
Australia