On Fri, 30 Mar 2012 10:59:16 -0400, Dave Smith
> wrote:

>On 30/03/2012 7:41 AM, jmcquown wrote:
>
>> It's not powdered sugar, it's granulated sugar. And boiling the pieces
>> of ginger in simple syrup cuts down some of the spiciness. It's a nice
>> addition to some recipes. I have a marinade recipe that calls for it. A
>> jar of candied (aka crystallized) ginger at the grocery store is
>> outrageously expensive.
>>
>
>
>True that. It is ridiculously expensive....prohibitively. Even at the
>Bulk Barn it sells for $16.95/lb. I get 2 pounds or more, a couple cups
>of sugar, a few minutes work and the time it takes to boil.... about 3
>hours total and get a couple pounds of it for under $3.

Most times the hands of ginger sold at typical produce bins is too
fiberous for crystallizing... you need to find a source of very young
ginger. You can chew on fiberous ginger but it is not pleasant.