On Thu, 29 Mar 2012 15:03:50 -0400, Dave Smith
> wrote:

> On 29/03/2012 2:03 PM, sf wrote:
> > On Thu, 29 Mar 2012 07:51:09 +0000 (UTC), "I'm back on the laptop"
> > > wrote:
> >
> >> Cooked some in the crockpot for a couple days, then left them steeping in
> >> the syrup in the fridge for about a week and a half. I had used 1/2 and 1/2
> >> dark and light Karo, and the dark certainly came through!!
> >
> > Yes, I've never seen candied ginger so dark! If you're up for cooking
> > more ginger and have some spare time on your hands, this might be a
> > fun project for you. I don't think I have enough patience for all the
> > scraping and cutting, but you might.
> > http://www.mrswheelbarrow.com/2012/03/ginger-confit/
> >
>
>
> Hold on a sec.... that is candied ginger slivers. There is no need to go
> to all that work and take so much time. I just peal it and slice it into
> rounds up to about 1/4 thick, boil it in water for 1/2 to 1 hour, then
> boil it in simple syrup for 2-3 hours more, drain it and then put in on
> waxed paper on a baling sheet and stick it in the oven with the light
> one for about a day. Then toss it in sugar.

It's not eaten like candy. The blogger says she uses it in other
things, like mango chutney. She also went on to say "I can’t wait to
serve it with chana masala. Lunch today was homemade ricotta,
champagne mango and confit of ginger."

I'm wondering if it's easier to cut before of after boiling in plain
water.

--
Food is an important part of a balanced diet.