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Crystallized or Candied Ginger
December 21, 2017

The recipe calls for 1 Tbsp of water, but I didn’t find that was enough, I was afraid the sugar was just going to burn. I ended up adding 3 Tbsp. The recipe worked out perfect. It took 70 minutes before starting to crystallize, but it happened very quickly, so keep a close eye at the 1 hour mark. I ended up with a lot of extra ginger sugar, but fortunately I love ginger, so I’ll be saving that for later.

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