Half-sweet, half-hot, half crunchy, half chewy, totally addicting. I made a little for a pumpkin pie, but I might make more because it’s so good!
Candied (or crystallized) Ginger
1 cup ginger, peeled and chopped small
1 1/4 cups sugar, divided
1/4 cup water
In a small saucepan, mix ginger, 1 cup sugar, and water. Bring to a boil. Simmer over very low heat for 70 – 75 minutes, stirring frequently. Drain, reserving syrup. Sprinkle 1/4 cup sugar on a sheet of waxed paper. Spread ginger on sugar. Let sit about 10 minutes, or until ginger is cool enough to handle. Toss in sugar. Keep in a dark, cool place until ready to use.
Here’s a good recipe to use it on! Ginger-Streusel Pumpkin Pie