CANDIED GINGER

1 c Ginger Root peeled and thinly sliced
1 c water
1/2 c maple syrup

In a small saucepan stir together the ginger, water and maple syrup. Place over medium heat and simmer until liquid is completely evaporated about 25 to 30 minutes. Watch carefully during the last 10 minutes of cooking to prevent syrup from burning. Separate pieces and place on a lightly greased cooling rack .Dry in a 200 degree oven until all syrup is absorbed and pieces snap when broken, about 2 hours.

Candied Ginger
From the HERB COMPANION, Oct/Nov 1997

1/2 pound fresh ginger
water
1 1/2 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup

Peel 1/2 pound fresh ginger and slice 1/4 inch thick. Bring to a boil in water to cover. Simmer, covered for 2+1/2 hours. Drain, simmer in fresh water for another hour, or until tender. Drain. Bring to a boil 1+1/2 cups sugar, 1+1/2 cups water, and 2 tablespoons light corn syrup; cook for 2 minutes. Add the ginger. Remove from the heat and let stand until cool, or overnight. Again bring the syrup to a boil. Simmer, stirring occasionally, for 1 to 3 hours, or until the ginger is translucent. If the syrup thickens too quickly, thin with a little hot water. Remove the pan from the heat and set the ginger pieces on a wire rack to dry for a few hours. Roll them in granulated sugar and store in a glass jar.