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Candied Ginger and Syrup

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READY IN:
1hr
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel ginger and slice into rounds about 1/8 inch thick.
  2. Mix sugar and water in a large sauce pan and bring to boil.
  3. When sugar is disolved, add ginger and boil for 45 minutes.
  4. Ginger should be sweet and tender.
  5. Drain ginger and reserve liquid.
  6. Place ginger on rack to dry for 30 minutes.
  7. Toss with sugar to coat.
  8. Let dry on wax paper.
  9. Store in airtight container.
  10. Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
  11. Sugar will crystallize so just add a little water and boil.
  12. Store in airtight container in refrigerator.
  13. Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

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