Wow, I just made some yesterday too and I had no problems. How long did you boil it for? Did you try a piece to make sure it was sweet and tender? I know the ginger changes color and goes almost translucent when it is tender. Did you cut the slices thin enough? 1/8" is recommended.

Also, I dry mine on the wire racks so air can circulate. Maybe that makes a difference.

If they're not dry, I'd pop them back in the reserved syrup and boil them for another 10 minutes and try again.

Oh, and BTW, mine are never really DRY. I mean they are dry to the touch but they are usually still softish in the middle so you can eat them or chop them easily.

I boiled for 45 minutes in the syrup then left them in a cooling rack for 1/2 hour. The ginger pieces changed color but to a darker (instead of lighter color) shade. I did try a couple of pieces and they were quite soft. I will try to boil them longer today to see if it will make any different. Thanks for your advise. Al

Hmmm... just boiled the ginger for another 10 minutes. Now they look even darker in color and they have shrunk! Think this batch is no good. I will have to come up with some ideas to use them. Don't want to throw them out. :-( Al

I can't help you out with the crystalized ginger, but the way I preserve mine is to simply peel it, slice it into 1/4 inch slices and then put the slices in a jar and cover them with vodka and keep the jar in the fridge. The vodka will not affect the flavor of the ginger, but it will preserve it for a very long time this way. I use the slices as needed, they will mince up nicely for any recipe, and will also sometimes add some of the vodka that has been infused with the ginger flavor to the recipe. Just be sure to replenish the vodka to keep the ginger slices completely covered.

When I candy any type of fruit it always shrinks as the juice is exchanged for sugars. Most also get a little darker. I've not tried the ginger yet myself however so I'm not sure what it would do.

Thanks Tmd and Mike! After letting the ginger sit on my counter for two days and they still looked very wet, I figured that was not going to happen. I ended up drying the ginger pieces in the oven using just "warm" for a couple of hours. The pieces are dried now but the coated sugar had melted so they just looked like dried ginger. I didn't want to add any more sugar so just wrapped them and stored away. Maybe one day I can think of a way to make the best of them. :-) Al

Oh, dear. That's a pity but I'm sure they will taste great in any recipe that calls for crystallized ginger. Why not try Annies Molasses cookies?

Thank Love2cook! We don't eat a lot of cookies here so will have to wait for an occasion to make them. Meanwhile, I am thinking sourdough bread... not sure if it will work though. LOL Al

Somewhere I have a scones recipe that has crystalized ginger. I look if you like.

I am not sure what is crystallized ginger. They do sell candied ginger. Is that what you are making?

I learned in a Chinese herbal therapy book that candied ginger is helpful for motion sickness and nausea. From a Chinese friend, I was told that you can alleviate an upset stomach by drinking ginger boiled in Coca Cola.

To make ginger candy, I think you need to go to an Asian store and ask for young ginger. Young ginger is milder and very tender. Regular ginger is for cooking and itÂs more sharp and fibrous.

dcarch

Thanks Mike! I would like to give it a try if it's not too much trouble.

Dcarch, you're right about crystallized ginger is the same as candied ginger. I did read about the property of ginger could alleviate motion sickness. I got my ginger in an Asian store but they were still not "young" enough. Honestly, I actually like the sharpness of regular ginger. My husband can't stand it though. LOL

Al