2 Pounds peeled fresh ginger root
.5 Cup Cane Sugar
1 Cup White Sugar
1 Cup Distilled Water
Slice Ginger into small coins.
Put .5 cane sugar into pot with 1 Cup water.
Bring to boil, reduce heat to Med. Cover!
Bring to low and draw to translucent.
All water must be evaporated properly, Technique!
Transfer to cooling pan and separate individual pieces.
When half cooled, toss in 1 Cup White Sugar.
Set to cool.....
Store in Tupperware, 5 Days.
by Hogan Courrier
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This recipe was added on 29 Feb 2020 and has been viewed 36 times.