Ingredients Jump to Instructions ↓

  1. Candied Ginger

  2. 1/2 cup sugar

  3. 1/2 water

  4. 1 piece fresh ginger, sliced or julienned

  5. Peel, cut into coins or make long strips (julienne). Immerse in

  6. simple syrup (1 part sugar to 1 part water). Cook 15 minutes or till translucent. Dry on cake rack over paper till almost dry.

  7. Roll in sugar and place on parchment paper to dry

  8. This is very good when used as follows: Brush top of slightly warm

  9. pound cake with warm sugar syrup. Lay strips of candied ginger top.

  10. Cool and enjoy.


Send feedback