---------- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI GINGER CANDY
 Categories: Candies
      Yield: 1 Servings
 
           -BWHT68A    GAEW SHIMIZU
     14 oz Young ginger; peeled and
           -sliced 1/8" thick pieces
  8 1/2 c  Sugar
      2 c  -water
      8 ts -salt
      2 ts Lime juice
 
  1. Place ginger slices in a pot and pour in enough water to cover all the
  pieces. Bring to a  gentle boil and let the boiling continue for several
  minutes then drain. Repeat this procedure 3-4 times to get rid of the
  spiciness.
  
  2. Poke holes in the gingers with a fork or a bamboo skewer and blot with
  paper towels (doing this will assure proper absorption of syrup). Place in
  a glass jar big enough for ginger and syrup.
  
  3. In a pot, combine 1 1/2 cups sugar, 2 cups water, 2 tsp salt, 2 tbsp
  lime juice and bring to a boil over medium heat. Remove from the heat and
  cool. Pour the syrup into the finger jar and cover tightly. Let stand
  overnight.
  
  4. Next day, pour out only the syrup into a pot and add 2 cups of sugar and
  2 tsp salt. Bring to a boil or until sugar and salt is dissolved. Cool and
  return the syrup to the jar. Cover and let stan overnight.
  
  5. Next day, repeat step 4, but with only 1/2 cup sugar and let stand
  overnight again.
  
  6. Repeat step 5 once more but let stand 2 nights this time.
  
  7. Pour ginger/syrup into a strainer and discard the syrup. Spread ginger
  pieces in a single layer on a foil-lined cookie sheet and dry in the sun or
  in an oven (lowest heat) until the gingers become glazed or glisten and
  dried. Place in a large bowl or zip lock bag and coat with the remaining
  sugar (measured at the beginning of this recipe). Store in an airtight
  container. Keeps up to 4 months. Serve with unsweetened tea or other hot
  beverages. Happy (Thai) Cooking!! *:Gaew in IL:* 7/23 01:11 pm CDT
  
   (Screen name: Ying Thai on AOL)
  
  Formatted by Elaine Radis BGMB90B; October, 1993 Posted July, 1993
 
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