I use Alton's recipe. But, if it is too soft I put it in my food dehydrator for a while. I use a little of the syrup it's made with on my crepes or pancakes. I do store it in the fridge since there is less likely hood of it going moldy and there is more room in there than on my pantry shelves.

Nancy

Here is a link that might be useful: Candied Ginger Alton Brown

I made some ''crystallized'' or ''candied'' ginger, when SWMBO needed some for recipe and we couldn't find it at the grocery store.

Easy. Slice ginger thin, place in saucepan with plenty of sugar, medium heat and stir until melted sugar coats the ginger, then spread the coated slices on a cookie sheet or other surface, sprinkle a little more sugar on while the pieces are still sticky, flip pieces and sprinkle sugar on the other side, let them cool. Mine were nicely dry after they cooled, but you could air-dry, dehydrate, or put in oven/toaster oven at lowest heat (Seems to keep just fine unrefrigerated for a long period of time. The crystallized ginger in the stores is not refrigerated either.

Can you just use regular grocery store ginger for this? The recipes I've seen online call for "young ginger", which is less fibrous than the bigger stuff you see in the stores.

Does anyone know? I'd love to try this. I add a small handful to my apple pies--it's subtle, and nobody knows exactly what it is but they all rave over it. :-)

Cj

Yes, regular old ginger works fine. Slice particularly thin if you think your ginger is tough. I assume you're going to pound or grind or chop it up before adding to the pie, so the texture of the ginger itself will be pretty hard to discern.

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

Loves2cook, I love your idea to use the syrup.

Thanks, all, for your recipes, comments and suggestions. I just might do that tomorrow.

Sally