Thai ginger candy

1 servings

Ingredients

Quantity Ingredient
68 GAEW SHIMIZU
14 ounces Young ginger -- peeled and
⅛ \" thick pieces
8½ cup Sugar water salt
2 teaspoons Lime juice

Directions

1. Place ginger slices in a pot and pour in enough water to cover all the pieces. Bring to a gentle boil and let the boiling continue for several

minutes then drain. Repeat this procedure 3-4 times to get rid of the spiciness.

2. Poke holes in the gingers with a fork or a bamboo skewer and blot with paper towels (doing this will assure proper absorption of syrup). Place in a glass jar big enough for ginger and syrup.

3. In a pot, combine 1½ cups sugar, 2 cups water, 2 tsp salt, 2 tbsp lime juice and bring to a boil over medium heat. Remove from the heat and cool. Pour the syrup into the finger jar and cover tightly.

Let stand overnight.

4. Next day, pour out only the syrup into a pot and add 2 cups of sugar and 2 tsp salt. Bring to a boil or until sugar and salt is dissolved. Cool and return the syrup to the jar. Cover and let stan overnight.

5. Next day, repeat step 4, but with only ½ cup sugar and let stand overnight again.

6. Repeat step 5 once more but let stand 2 nights this time.

7. Pour ginger/syrup into a strainer and discard the syrup. Spread ginger pieces in a single layer on a foil-lined cookie sheet and dry in the sun or in an oven (lowest heat) until the gingers become glazed or glisten and dried. Place in a large bowl or zip lock bag and coat with the remaining sugar (measured at the beginning of this recipe). Store in an airtight container. Keeps up to 4 months. Serve with unsweetened tea or other hot beverages. Happy (Thai) Cooking!! *:Gaew in IL:* 7/23 01:11 pm CDT (Screen name: Ying Thai on AOL) Formatted by Elaine Radis BGMB90B; October, 1993 Posted July, 1993 Recipe By :

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