Thai Ginger Candy

---------- Recipe via Meal-Master (tm) v8.05

Title: THAI GINGER CANDY
Categories: Candies
Yield: 1 Servings

-BWHT68A GAEW SHIMIZU
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

1. 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 3-4 times to get rid of the
spiciness.

2. Poke holes in the gingers 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.

3. In a pot, combine 1 1/2 cups sugar, 2 cups water, 2 tsp salt, 2 tbsp
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.

4. Next day, pour out only the syrup into a pot and add 2 cups of sugar and
2 tsp salt. Bring to a boil or until sugar and salt is dissolved. Cool and
return the syrup to the jar. Cover and let stan overnight.

5. Next day, repeat step 4, but with only 1/2 cup sugar and let stand
overnight again.

6. Repeat step 5 once more but let stand 2 nights this time.

7. 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 (lowest heat) until the gingers become 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. Happy (Thai) Cooking!! *:Gaew in IL:* 7/23 01:11 pm CDT

(Screen name: Ying Thai on AOL)

Formatted by Elaine Radis BGMB90B; October, 1993 Posted July, 1993

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