Crystallized Ginger

[andiesenji]

You can put it back into syrup.

Make and cook your syrup first, cook it to the soft- ball stage, 240 degrees F. Then add the partially candied ginger but don't pack it in tightly. You should be able to stir it.

keep it at a simmer until the ginger is translucent. Pull out a piece and let it cool - it should still be flexible and should have a tacky surface.

Leave the ginger in the syrup overnight so it cools completely in the syrup.

Then test it. If that batch is okay, strain it out - add some more sugar and water, bring the temp up to 240 and add the remaining ginger and repeat the process.

Edited November 5, 2007 by andiesenji (log)

[toweringpine]

Thanks both for the great technique in the first place and thanks more for the speedy help when I screwed it up.