Monday, August 31, 2009

Candied Ginger

If you're like me, you have this thing for peanut butter. A big thing. Which involves spoons, dates, carrots, broccoli and anything else I can think of to put it on. Which led me to my latest combo: peanut butter and candied ginger. A-MAzing.

And, if you're me, you'll also decide you don't have to buy the super sugar coated ginger slices in the grocery store, you can make your own candied ginger. (Especially since it's super easy. ...Unless you're in the bathroom and the pot starts boiling over...)

So you do. Twice. And promptly eat both batches in about a week.

Candied Ginger
1 lb Ginger
4 cups Water
4 cups Sugar

Peel the ginger. A spoon is actually quite effective in taking off the thin layer of skin on the root, and gets into all the little nooks and crannies. However, for the hard, nobbly parts, I took a knife to it.

Slice the ginger thinly and place it in a pot. Cover it with water, bring to a boil and let simmer for 10 minutes. Repeat this last step, draining the water each time.

Cover the cooked ginger with water and sugar, and cook it on high heat, for at least an hour or so. (I naturally always forgot to time it, but I know it takes more time than it does for one episode of Ballykissangel.) The ginger is ready when the liquid forms a thin syrup that is a light golden colour, or, if using a candy thermometer, when it reaches 125 degrees.

Drain the ginger and spread it out on a sheet of wax paper lightly sprinkled with sugar, and sprinkle with sugar again on top to keep the slices from sticking. Leave it out for at least two days or so to let it dry. (However, if you're impatient like me, you can eat it right then.) You can also store the ginger in its syrup, if you prefer.

If draining the ginger, you can save the syrup for things like ice cream, pancakes, drinks, and anything else you can think of. It has a lovely little kick!

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