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!!


http://tinypic.com/m/fdgevc/3



Here is the (almost) end product after being drained for 1/2 day and placed
in a container. I've sprinkled some sugar over, and will finish them off
today when I shake them out, drain off the excess syrup that will come out
with this lot of sugar, and give them another sprinkle before jarring them
up.



http://tinypic.com/m/fdgevd/3



The last pic is the rich dark syrup that was leftover from the cooking,
which I will bottle up and give away to someone to use on icecream, or in
their coffee.



http://tinypic.com/m/fdgevk/3



--
Peter
Tasmania
Australia

Petey tries a boast.

>http://tinypic.com/m/fdgevd/3

Good thing you told us what that stuff really is. Doesn't resemble
ginger at all. In fact, the color reminds me of something .... never
mind.

George M. Middius displays a total lack of IQ:
>Petey tries a boast.
>
>>http://tinypic.com/m/fdgevd/3
>
>Good thing you told us what that stuff really is. Doesn't resemble
>ginger at all. In fact, the color reminds me of something .... never
>mind.

If you knew anything at all about cooking (you know zero) then you'd
realize that no anti-oxidizing agent was used to maintain the natural
color. That glaced ginger looks just fine... natural ginger beer
would be dark brown too.

On Thu, 29 Mar 2012 13:30:49 -0500, Bull > wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> George M. Middius displays a total lack of IQ:
>> >Petey tries a boast.
>> >
>> >>http://tinypic.com/m/fdgevd/3
>> >
>> >Good thing you told us what that stuff really is. Doesn't resemble
>> >ginger at all. In fact, the color reminds me of something .... never
>> >mind.
>>
>> If you knew anything at all about cooking (you know zero) then you'd
>> realize that no anti-oxidizing agent was used to maintain the natural
>> color. That glaced ginger looks just fine... natural ginger beer
>> would be dark brown too.
>
>Will anti-oxidizing agent turn dark Karo syrup into the natural color of
>ginger?

An anti oxidizing agent won't undo oxidation that has already occured,
it'll only prevent oxidation in the first place. Many people prefer
to buy dried fruits that haven't been treated with anti oxidizing
agents and don't mind that they're brown... health food stores
typically sell those that haven't been treated. Dark Karo syrup is
not dark from oxidation, it's dark from caramelization. As a teen I
worked for Barton's Bonbonaire, a major chocolatier at the time... one
of their biggest sellers was dark chocolate covered crystallized
ginger, that ginger was dark. They also sold plain crystallized
ginger that was light colored due to being treated with an anti
oxidizing agent. I buy a lot of dried fruits, I like compote, odd
thing is that the untreated fruit generally costs more. Freeze dried
fruit doesn't noticibly oxidize so needs no anti oxidizing agent.

Clueless AOL newbie Sheldon "Pussy" Katz blathered ignorantly:

> Dark Karo syrup is not dark from oxidation, it's dark from caramelization.

Are you really so ****ing ignorant about cooking that you don't know the
difference between caramel and molasses?

http://www.karosyrup.com/faq.html

"Dark corn syrup is made with refiners' syrup, a type of molasses."

Bob

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/

--
Food is an important part of a balanced diet.

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.

On Thu, 29 Mar 2012 15:03:50 -0400, Dave Smith
> wrote:

> 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.

It's not eaten like candy. The blogger says she uses it in other
things, like mango chutney. She also went on to say "I can’t wait to
serve it with chana masala. Lunch today was homemade ricotta,
champagne mango and confit of ginger."

I'm wondering if it's easier to cut before of after boiling in plain
water.

--
Food is an important part of a balanced diet.

On 29/03/2012 6:30 PM, sf wrote:

>>
>> 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.
>
> It's not eaten like candy. The blogger says she uses it in other
> things, like mango chutney. She also went on to say "I can’t wait to
> serve it with chana masala. Lunch today was homemade ricotta,
> champagne mango and confit of ginger."


I sometimes eat it like candy. I also dip it in chocolate. I figure that
you can always slice up small amounts of candied ginger for things like
that if you want it sliced.

>
> I'm wondering if it's easier to cut before of after boiling in plain
> water.
>
It is easy enough to find an answer to that..... get a chunk of ginger
and slice up some of it while another piece is boiling, and then slice
that one.

On Thu, 29 Mar 2012 21:36:25 -0400, Dave Smith
> wrote:

> >
> > I'm wondering if it's easier to cut before of after boiling in plain
> > water.
> >
> It is easy enough to find an answer to that..... get a chunk of ginger
> and slice up some of it while another piece is boiling, and then slice
> that one.

Duh.

--
Food is an important part of a balanced diet.

sf > wrote in
:

> 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!


Probably partly due to the dark Karo that was used, and maybe just having
the ginger sitting in the cooking syrup for a few days as well.

I have made it in the past with just light Karo and it's still come out
with a browny colour to it. Made it with the dark Karo as well, and there
is absolutely no change to the flavour. Everyone who has tried both, love
both.



> 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/
>


Yep, looks like one of the things I'm going to be doing when I retire,
again :-)

Have been talking to some friends about finally kicking off the uniform and
putting on the 'wellies' and dusting off the fishing rod.
I've now got several 'projects' that will keep me busy once we complete the
move to the new house.

I'm going to build a smoke house, catch (and smoke)fish (Atlantic Salmon),
grow free range chooks (eggs and smoked chicken), have the still going
24/7, make cheeses, blend spices (thanks for that :-), and down the track
once it all is rolling along, I'm going to start making things like
chutneys, jams etc.

Then I'll start selling them at the local markets, and maybe branch out
later. Once I've got a good stock of products, I have a friend already
lined up who wants to build a website for me to sell the stuff Australia
wide!!



--
Peter
Tasmania
Australia

Captain Peter Swallows wrote:

> I have made it in the past with just light Karo and it's still come out
> with a browny colour to it. Made it with the dark Karo as well, and there
> is absolutely no change to the flavour.

Bullshit. Dark Karo has a *much* stronger flavor than light Karo. Maybe
your ass surgery took away your sense of smell, but it's more likely
that you just subconsciously learned to ignore the taste of whatever you
had in your mouth.

Bob

crockpot? now you're talking, that's my kind of cooking.

so your ginger looks like candied beets to me, I am used to a golden
color. I want to try to make candied ginger. I have peeled ginger in the
fridge and dont particularly care what shape it is cut into.

the question is what else besides simple syrup and karo syrup could we
cook it in?

how many of you think it would work to crockpot the ginger with
sweetened condensed milk? that is what I would like to try-in crockpot
on low for however long it takes.

koolaid? ginger ale? dr pepper? maple syrup?

i am not clear on the granulated sugar at the end part-is that just to
reduce stickiness? What about dusting the candy at the end with ground
ginger spice??

I can see the value of coating it with choc so you dont have all that
ugly grainy sugar and no stickiness once the choc hardens.

On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:

> i am not clear on the granulated sugar at the end part-is that just to
> reduce stickiness? What about dusting the candy at the end with ground
> ginger spice??

Haven't you ever seen commercial candied ginger? It's sugar coated.
Think about jellies that are coated with sugar. Same type of thing.
<http://images.dpchallenge.com/images_challenge/0-999/892/800/Copyrighted_Image_Reuse_Prohibited_700566.jpg>


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>
>> i am not clear on the granulated sugar at the end part-is that just to
>> reduce stickiness? What about dusting the candy at the end with ground
>> ginger spice??
>
> Haven't you ever seen commercial candied ginger? It's sugar coated.
> Think about jellies that are coated with sugar. Same type of thing.
> <http://images.dpchallenge.com/images_challenge/0-999/892/800/Copyrighted_Image_Reuse_Prohibited_700566.jpg>

Ginger is sooo spicy! I can't imagine coating it with powdered ginger.
You'd choke on it.

On 30/03/2012 4:47 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>>
>>> i am not clear on the granulated sugar at the end part-is that just to
>>> reduce stickiness? What about dusting the candy at the end with ground
>>> ginger spice??
>>
>> Haven't you ever seen commercial candied ginger? It's sugar coated.
>> Think about jellies that are coated with sugar. Same type of thing.
>> <http://images.dpchallenge.com/images_challenge/0-999/892/800/Copyrighted_Image_Reuse_Prohibited_700566.jpg>
>
> Ginger is sooo spicy! I can't imagine coating it with powdered ginger.
> You'd choke on it.
>
>
I'm surprised someone as gutless as Peter Lucas could eat something as
spicy as Ginger. Maybe it's just another of his lies???

--

Krypsis

"Krypsis" > wrote in message
...
> On 30/03/2012 4:47 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>>>
>>>> i am not clear on the granulated sugar at the end part-is that just to
>>>> reduce stickiness? What about dusting the candy at the end with ground
>>>> ginger spice??
>>>
>>> Haven't you ever seen commercial candied ginger? It's sugar coated.
>>> Think about jellies that are coated with sugar. Same type of thing.
>>> <http://images.dpchallenge.com/images_challenge/0-999/892/800/Copyrighted_Image_Reuse_Prohibited_700566.jpg>
>>
>> Ginger is sooo spicy! I can't imagine coating it with powdered ginger.
>> You'd choke on it.
>>
>>
> I'm surprised someone as gutless as Peter Lucas could eat something as
> spicy as Ginger. Maybe it's just another of his lies???

Well it is very good for the stomach. I can't say as I care for it
personally but I do keep some in the house for an upset stomach. Works like
a dream!

"Krypsis" > wrote in message
...
> On 30/03/2012 4:47 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>>>
>>>> i am not clear on the granulated sugar at the end part-is that just to
>>>> reduce stickiness? What about dusting the candy at the end with ground
>>>> ginger spice??
>>>
>>> Haven't you ever seen commercial candied ginger? It's sugar coated.
>>> Think about jellies that are coated with sugar. Same type of thing.
>>> <http://images.dpchallenge.com/images_challenge/0-999/892/800/Copyrighted_Image_Reuse_Prohibited_700566.jpg>
>>
>> Ginger is sooo spicy! I can't imagine coating it with powdered ginger.
>> You'd choke on it.
>>
It's not powdered sugar, it's granulated sugar. And boiling the pieces of
ginger in simple syrup cuts down some of the spiciness. It's a nice
addition to some recipes. I have a marinade recipe that calls for it. A
jar of candied (aka crystallized) ginger at the grocery store is
outrageously expensive.

>>
> I'm surprised someone as gutless as Peter Lucas could eat something as
> spicy as Ginger. Maybe it's just another of his lies???
>
> --
>
> Krypsis

Krypsis wrote:

> I'm surprised someone as gutless as Peter Lucas could eat something as
> spicy as Ginger. Maybe it's just another of his lies???

Who says Swallows is EATING it?

http://en.wikipedia.org/wiki/Figging

Bob

"Julie Bove" > wrote in
:

>
> "sf" > wrote in message
> ...
>> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>>
>>> i am not clear on the granulated sugar at the end part-is that just
>>> to reduce stickiness? What about dusting the candy at the end with
>>> ground ginger spice??
>>
>> Haven't you ever seen commercial candied ginger? It's sugar coated.
>> Think about jellies that are coated with sugar. Same type of thing.
>> <http://images.dpchallenge.com/images...2/800/Copyrigh
>> ted_Image_Reuse_Prohibited_700566.jpg>
>
> Ginger is sooo spicy! I can't imagine coating it with powdered
> ginger. You'd choke on it.
>
>



Ginger coated with ginger!!! LOL!!



--
Peter
Tasmania
Australia

On 3/30/2012 1:09 AM, sf wrote:
> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>
>> i am not clear on the granulated sugar at the end part-is that just to
>> reduce stickiness? What about dusting the candy at the end with ground
>> ginger spice??
>
> Haven't you ever seen commercial candied ginger? It's sugar coated.
> Think about jellies that are coated with sugar. Same type of thing.
> <http://images.dpchallenge.com/images_challenge/0-999/892/800/Copyrighted_Image_Reuse_Prohibited_700566.jpg>
>
>
I eat it all the time, I always have a container on hand. I like
it, especially when it's hot.

nancy

Nancy Young <replyto@inemail> wrote in
:

> On 3/30/2012 1:09 AM, sf wrote:
>> On Thu, 29 Mar 2012 21:09:25 -0500, (z z) wrote:
>>
>>> i am not clear on the granulated sugar at the end part-is that just
>>> to reduce stickiness? What about dusting the candy at the end with
>>> ground ginger spice??
>>
>> Haven't you ever seen commercial candied ginger? It's sugar coated.
>> Think about jellies that are coated with sugar. Same type of thing.
>> <http://images.dpchallenge.com/images...2/800/Copyrigh
>> ted_Image_Reuse_Prohibited_700566.jpg>
>>
>>
> I eat it all the time, I always have a container on hand. I like
> it, especially when it's hot.
>
> nancy
>



In the past I've done several batches where I didn't drain them for long
enough, and coated them in sugar and jarred them. I thought that it
detracted from the 'asthetics' of what it was supposed to be, but the
people who I gave the jars to *loved* it. They had the hot spicy ginger,
with a crunchy sugary coating, and a super sweet juice/syrup to dig into as
the ginger level went down :-)



--
Peter
Tasmania
Australia

"Bull" > wrote in message
...
> In article >,
> "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!!
>>
> Karo sweetened ginger? Congrats - looks like you ruined a lot of
> ginger. What's it good for?
>

The only candied ginger I've ever made was simmered in simple syrup (sugar &
water). Karo syrup? Never.

Jill