Ridiculously easy to make candied ginger that you can use for motion sickness or in candy making
So from everything I read about crystalizing, or candying, ginger there are basically two different schools of thought: you can either cook the ginger directly in the sugar syrup, take it out once it becomes translucent and allow it to cool on a rack, saving the syrup for a later date. On the other hand you can soften the ginger by boiling it in water first, then allow it to cook in the syrup until all of the moisture is lost and the sugar crystalizes in the pot. I decided to mix a bit of both of these techniques so that I would get a low moisture ginger candy with a smooth beautiful look.
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Weigh out your sugar in the exact same amount as your ginger. So for me that was 3.4 oz. Then add just enough of your reserved liquid to barely cover the sugar and ginger. Bring to a boil on high heat, lower to a simmer and allow to cook until almost all of that water has evaporated and the liquid has condensed down to almost nothing.