On 29/03/2012 2:03 PM, sf wrote:
> On Thu, 29 Mar 2012 07:51:09 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> Cooked some in the crockpot for a couple days, then left them steeping in
>> the syrup in the fridge for about a week and a half. I had used 1/2 and 1/2
>> dark and light Karo, and the dark certainly came through!!
>
> Yes, I've never seen candied ginger so dark! If you're up for cooking
> more ginger and have some spare time on your hands, this might be a
> fun project for you. I don't think I have enough patience for all the
> scraping and cutting, but you might.
> http://www.mrswheelbarrow.com/2012/03/ginger-confit/
>




Hold on a sec.... that is candied ginger slivers. There is no need to go
to all that work and take so much time. I just peal it and slice it into
rounds up to about 1/4 thick, boil it in water for 1/2 to 1 hour, then
boil it in simple syrup for 2-3 hours more, drain it and then put in on
waxed paper on a baling sheet and stick it in the oven with the light
one for about a day. Then toss it in sugar.