Microwave Hard Candy Ingredients: 1 cup granulated sugar ½ cup light corn syrup ½ dram LorAnn flavoring (1/2 tsp.*) (as desired) LorAnn liquid food coloring (as desired) Powdered sugar (optional) Sucker bags (optional) Twist ties (optional) *Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors Directions: Have all ingredients and tools assembled and within easy reach of the microwave. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil. Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure. Cover with plastic wrap. Microwave on HIGH for 3 minutes and 15 seconds.* Remove from the microwave and carefully remove plastic wrap. Quickly stir the sugar mixture and then cover with a (NEW) sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.* Remove from microwave, carefully remove plastic wrap and stir with a clean spoon. After boiling has ceased, stir in coloring and then flavoring. Pour syrup quickly, but carefully using a spoon to control flow, onto prepared cookie sheet and foil or into the waiting molds. As the sugar mixture begins to set up, you may want to score with a large knife to mark squares. Break into pieces when cool. Do not refrigerate. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers (preferably glass containers, plastic leaches in moisture) between waxed paper. If making lollipops, place into sucker bags and secure with twist ties. *Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces. *Please Note: All microwaves are not created equal. This recipe is designed to work in a standard household microwave with a power rating between 600-700 watts. Mini-microwaves and/or commercial microwaves are not recommended. I only used 1 tablespoon of fresh grated ginger for this recipe. No need to mash it, it grates very moist. I added the Ginger before setting the bowl, in for the second time, in the microwave. http://www.lorannoils.com/gourmet_recipes/microwave_hardcandy.htm

Frankly, the ginger isn't right either. The best candied ginger comes from Australia-- BUDERIM is fantastic. It's very difficult to find here in the USA. Much of what we get is from Thailand, China and Fiji. Sadly its just not as good. Even See's Candy has given up dipping it in dark chocolate. Wah!

Just made some this week for the Chewy Molasses Cookies. I use regular ginger from the grocery store but I do try and pick a piece that is thick and not wrinkled. TIP: Peel using the edge of a teaspoon, it's quicker and cleaner than a peeler or a knife. Although I have a mandolin, I slice with a knife. The ginger is moist, tender and YUMMY I've posted the recipe here before but here it is again Candied Ginger Candied Ginger 1 part Ginger 3 part Water 3 part Sugar Directions: Peel the ginger and slice it into rounds about 1/8 inch thick. For every cup of ginger slices, bring 3 cups water and 3 cups sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container. Boil the reserved liquid until it is reduced to a syrup with a consistency somewhere between maple syrup and honey. This will intensify its flavor. This syrup can be used for pancakes, waffles, or ice cream, and is an extra bonus for making your own candied ginger. The ginger is delicious eaten as candy, and can also be used in recipes calling for candied ginger. Notes: The left over syrup can be strained and stored in the fridge. It's great over ice cream and can be added to Jams etc

I succumbed to the allure of all that ginger. It was the natural cane sugar that got me. Petra, those chocolate ginger cookies sound wonderful. DH says he doesn't like ginger but I've noticed if it's wrapped in any kind of buttery-sugary confection, he's quite happy. Here's the pudding recipe. I think originally Williams-Sonoma included it with a pudding mold but I also found it online at freshmarket.com. It's been quite some while since I made this. Delicious, but I'm not sure I used that much ground ginger. It was one of those rare occasions when I failed to take notes. Ginger Steamed Pudding Ingredients:  1 1/2 c. brown sugar, packed  1/2 lb. unsalted butter, softened  5 eggs, slightly beaten  2 1/2 c. flour  2 tbsp. ground ginger  1 1/2 tsp. baking soda  1 c. crystallized ginger, chopped  3/4 c. toasted almonds, chopped  1 tbsp. brandy Preparation Cream sugar and butter together until light. Add slightly beaten eggs to mixture and mix well. Add the combined flour, ground ginger, and baking soda. Mix well. Stir in the crystallized ginger and almonds, and add the brandy. Spoon mixture into buttered mold with a center hole and cover with foil (Almost any bowl that splays out is suitable. Cooking time will be longer if there is no center hole). Place mold into large pot of boiling water, enough to cover 2/3 up the sides of the mold. Reduce heat, cover and simmer 1 1/2 hours or more until firm. Remove from water and let cool about 10 minutes or until you can unmold it. Once unmolded, cool slightly and serve with whipped cream and a garnish of mint. Carol Here is a link that might be useful: FreshMarket Recipe Archive