---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Ginger Candy
 Categories: Candies, Thai
      Yield: 1 Batch
 
     14 oz Young ginger; peeled and
           - sliced 1/8" thick pieces
  8 1/2 c  Sugar
      2 c  Water
      8 ts Salt
      2 ts Lime juice
 
  Place ginger slices in a pot and pour in enough water to cover all
  the pieces. Bring to a gentle boil and let the boiling continue for
  several minutes then drain. Repeat this procedure 3 to 4 times to
  get rid of the spiciness.
  
  Poke holes in the ginger with a fork or a bamboo skewer and blot
  with paper towels. Doing this will assure proper absorption of
  syrup. Place in a glass jar big enough for ginger and syrup.
  
  In a pot, combine 1-1/2 cups sugar, 2 cups water, 2 ts salt, 2 tb
  lime juice and bring to a boil over medium heat. Remove from the
  heat and cool. Pour the syrup into the finger jar and cover
  tightly. Let stand overnight.
  
  Next day, pour out only the syrup into a pot and add 2 cups of
  sugar and 2 ts salt. Bring to a boil or until sugar and salt is
  dissolved. Cool and return the syrup to the jar. Cover and let
  stand overnight.
  
  Next day, repeat step 4, but with only 1/2 cup sugar and let stand
  overnight again.
  
  Repeat step 5 once more but let stand 2 nights this time.
  
  Pour ginger/syrup into a strainer and discard the syrup. Spread
  ginger pieces in a single layer on a foil-lined cookie sheet and
  dry in the sun or in an oven at lowest heat until the ginger
  becomes glazed or glisten and dried. Place in a large bowl or zip
  lock bag and coat with the remaining sugar, measured at the
  beginning of this recipe. Store in an airtight container. Keeps up
  to 4 months. Serve with unsweetened tea or other hot beverages.

  Recipe by: Ying Thai on AOL

  Posted by: Gaew Shimizu (BWHT68A) in IL, Jul 1993
  Formatted by: Elaine Radis (BGMB90B), Oct 1993
 
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