I had not planned to make ginger candy; rather, this sprung out of my attempts to salvage sugar water from a failed attempt to make Vietnamese bittersweet caramel sauce. First, boil 1 part sugar and 1
part water. When the mixture gets viscous, add 1 part peeled, sliced ginger. Let simmer for about 30 minutes to make a ginger syrup; this syrup can be used for ginger tea. Once you use all of the syrup, dip the ginger slices in granulated sugar and bake in a 200 degree oven until dried out (about 4 hours). This recipe is based on “Ginger Syrup” by Ming Tsai (http://www.ming.com/food-and-wine/recipes/simply-ming-season-4/ginger-syrup.htm), one that I had made several years ago and was lucky enough to track down last night. (Apr. 2014)
Cooking Adventures 