Ideas for Christmas Gifts
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Did you have a German Grandma...remember the wonderful meals
cooking on in her kitchen?
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Vanilla is used so much in German Baking.
If you are intrigued with the vanilla bean click
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Christmas
Baking Tools
Roshco
100-Piece Plastic Cookie Cutter Set
LaPatisserie
Cookie Press and...
Ateco
12-Color Food Coloring Kit
Wilton
8-Inch Featherweight Decorating
Pastry Bag..
Pyrex
Candy Thermometer
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Crystallized
Ginger
printer
friendly version
~1.5
lbs. fresh, young ginger--peeled, cut into 1/4 inch thick
circles to make 1 quart
water
3 cups sugar
1 lemon, seeded and sliced
1 cup light corn syrup
granulated sugar or special large crystal sugar
In a large, HEAVY stainless steel pot place the ginger and
cover with
plenty of water. Bring slowly to a boil, reduce heat, cover
and
simmer
until tender when poked with a knife(~20 minutes.) Add 1 cup
sugar,
stir
until it boils. Remove from heat. Cover and let stand at room
temperature overnight.
Second
day, uncover, slowly bring to boil, simmer 15 minutes. Add
lemon
and 1 cup light corn syrup. Simmer 15 minutes more, stirring
occasionally. Remove from heat. Cover and let stand at room
temperature
overnight.
Third
day, uncover and bring to boil, stirring more often. Add 1
cup
sugar and simmer 30 minutes, stirring more often. Add 1 cup
sugar and
bring to boil. Remove from heat. Cover and let stand at room
temperature
overnight.
Fourth
day, slowly bring to boil, reduce heat and simmer until ginger
is
translucent and syrup drops heavily from side of spoon(instead
of
forming
two drips, it forms one heavy drip from the side of the spoon.)
I let
it
cook quite slowly at this stage, at a medium-low heat, and
stirred it
occasionally(just avoid scorching.) It took about 45 minutes.
Drain
the ginger, reserving the syrup for flavoring other things,
and
remove the lemon slices. Spread ginger on a rack over a tray
and dry
uncovered overnight. When dried, roll slices in granulated
sugar. I
used
a mix of plain sugar and that special large crystal sugar.
Store in
tightly covered glass jars.
(contributed
by Susan Doyle)
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