"Brian Mailman" > wrote in message
...
> Geoffrey S. Mendelson wrote:
>> I know there is too much sugar, because it has not dissolved.
>
> Patience.
> In making cordials, involving dried fruit, vodka, and sugar it sometimes
> takes a few weeks for the sugar to dissolve. B/

In making candied ginger, the recipe I use recommends a very small amount
of corn syrup. From the TV shows, it was explained that the syrup is a
different kind of sweet and its molecular makeup, even in a tablespoon
amount, would keep regular sugar from crystallizing in the final product.
Worth considering anyway. I actually like my candied ginger "crispy."
Mostlyyyyy. Damn cat. Supervising my computer time again.
Edrena
"Cat fur - the Other condiment!"