Ginger Syrup AND Candied (Crystallized) Ginger - one recipe!

     How often do you start out making one recipe and end up with two separate treats?

    Ginger Syrup can be added to soda to make Ginger Ale, or added to sparkling wine or cocktails to give them more zing. The truly adventurous pour it over pancakes & waffles with abandon.

    Candied Ginger is used in baking, chutneys, and/or munched on like, well, candy. It is especially decadent when dipped in chocolate. Try putting some candied ginger, chocolate-dipped or not, on a cheese plate. Trust me, it's wonderful.

    Candied, or Crystallized Ginger, as it is often called, is also a well-known remedy for nausea, motion-sickness and morning sickness.

    What's not to like? 

      ~~~~~~~~~~~~~~~ 

• 1 cup fresh ginger, peeled and sliced 1/8" thick
• 3 cups water
• 3 cups sugar

1.) Combine water and sugar in a large heavy-bottomed pan and bring to a boil over medium-high heat, stirring until sugar dissolves. Boil for about 45 minutes.

2.) Strain ginger slices -- they should be tender -- and reserve the ginger syrup for other uses.

3.) Place ginger slices on a drying rack, and allow to dry. It might take an hour, it might take 24. (The humidity and room temperature will affect the way the ginger dries.)

4.) Spread sheets of waxed paper* on counter and place rack with ginger slices over it. Toss ginger slices, a few at a time, with sugar until they are coated and place them back on the rack to dry again.

5.) Store candied ginger for months in an airtight container. 

6.) Store ginger syrup in a tightly-sealed container and use within 2 weeks.

*I like to save the sugar that falls off of the ginger while it's drying. That's why I put the wax paper underneath the racks. The ginger-y sugar is delicious in tea!