Candied ginger is not an easy thing to find in Torino. I know of a gourmet shop that sells it for 5 dollars a pound. Bars and specialty stores sell about 4 ounces for 5 Euros on a nifty spice pack. I am used to getting bags and bags of it for 2-3 dollars a pound and so when I saw the prices in Torino, I gasped and set out to make my own. It's a time consuming process but easy as pie.
2 C. peeled and sliced ginger
3 C. sugar
3 lemon slices
*This recipe is adapted from the Joy of Cooking via the internet.
1. Add the ginger to a good solid saucepan that is large enough to not to cause a spill over if the sugar boils.
2. Add 1 C. of sugar to the ginger slices, a tiny bit of water and heat to melt the sugar. When the sugar is melted, turn the flame to low, cover and let simmer for 30 mins. Stir occasionally. After an hour turn the flame off and set aside for 24 hours.
3. Day 2, add 1 C. of sugar and a bit of water if the syrup is too thick, to the ginger slices and repeat the procedure from Day 1.
4. Day 3, add 1 C. of sugar, the lemon slices to the ginger and repeat the process one last time.
5. Day 4, remove the ginger from the thick syrup, set aside on a bakers rack to drip and dry. When the ginger is dry, toss the slices a few at a time into a large bowl of sugar. After the slices are sugar coated, store them in a dry cool place. Now they are ready to be added to tea infusions, eaten as candy, chopped up and used in baking, the possibilities are endless.
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