Candied Ginger

Cliff and I took a little trip to a local farm yesterday to buy some fall goodies.  An hour after arriving we left with green beans, ginger, one hubbard squash, three pie pumpkins (we already had three more at home so we didn't want to go crazy), a half a gallon of cider, beets, rutabagas, and lots of mud on our shoes.   Oh and an apple cider donut on our bellies!  (Side note: most people out here have never heard of apple cider donuts.  They aren't that popular.  That is crazy to me as they are perhaps one of the best things about fall!  Nuts.)  As we checked out the cashier asked us what in the world we were planning on doing with 2 lbs. of ginger.  Cliff calmly replied "make some candied ginger!".  Oh course.

When we got home Cliff pulled up this recipe online from one of his favorite folks, David Lebovitz.  We went to town and a few hours later we had lots and lots of delicious candied ginger.

First you peel the ginger...

Then you boil it in fresh water (twice)...

Then you boil it in a sugar solution until it comes up to 225 degrees...

Then you let it sit for a few hours to cool.  After you heat it back up so it is warm so that you can begin the really fun part...dunking everything in sugar.  Chopsticks were our preferred method of picking and dunking.

Lay them out so that they can set.  We left them out overnight. 

Enjoy!

There is so much candied ginger in our house right now.  I don't know how long it will last as Cliff loves it.  See the hole of missing ginger in the right hand sheet....Cliff did that in like ten minutes.  We also made some really wicked strong ginger tea (oh it burns!) and quite a bit of ginger syrup (see the mason jars).  We are planning on making our own ginger ale.  I'm excited!

Happy Sunday!