Candied Ginger

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not a real fan of this - neither the process nor the final product. It took way longer to crystallize the sugar than the 20 minutes called for, and when it did crystallize, the ginger itself was beginning to burn. Yes, I was stirring the whole time. The result is almost a sugared ginger chip, and somewhat stringy at that.

I did, however, reserve all of the original water from the first boil. I added sugar to that, brought it back to a boil and made some terrific ginger syrup for ice cream topping, or whatever!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I turned my back for one minute at the end and it burned. It reminds me of when you are making caramel. You must watch the pan!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was shocked at how easy this is to do. Very simple process. Make sure you continously stir. Unlike the other candies you've seen Alton do, you actually WANT crystals this time, so you must stir it! The final product is awesome. It is much sharper than the store bought stuff. In ginger snaps it adds a nice back heat in the cookies (I didn't use Alton's GS recipe Very tasty and easy to do

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If I'd known how easy this is, I would have done it a LONG time ago. Just like making citrus peel candy.