You might be able to buy it at the grocery store. I believe the process of
Candied Ginger is you replace the moisture in the ginger with sugar.
-------------http://www.fatfree.com/recipes/condiments/candied-ginger
candied-ginger recipe
Date: Mon, 27 Nov 1995 08:15:25 -0800
From: Asha Dornfest
Candied Ginger
2 cups peeled ginger, cut into 1/4" diagonal slices
Salt
4 cups water
1 cup sugar
Extra sugar for coating
Place ginger slices into a saucepan. Cover with cold water, add a pinch of
salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain
the ginger, rinse under cold water and drain again. Repeat this process 3
more times, each time using cold water and another pinch of salt. Return
ginger to saucepan, and add 4 cups of water and 1 cup of sugar. Bring to a
boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4
hrs). Sprinkle a 1/4 inch layer of sugar in a small baking dish. Using a
fork, transfer ginger slices to sugar, turning to coat them well. Cool
coated slices on a wire rack for at least an hour. Store airtight (will
keep for several months).
--------------http://www.foodsubs.com/Candied.html
crystallized ginger = candied ginger To make your own: Bring to a boil 1 1/3
C sugar + 1 C water, add 1 C peeled and chopped ginger pieces, and simmer for
20 minutes. Strain and dry, then sprinkle with sugar. Substitutes: ginger
root (Substitute 1 tablespoon grated ginger root plus sugar to taste for 1/4
cup minced crystallized ginger called for in recipe.) OR ground ginger
(Substitute 1 teaspoon ground ginger for every 1/2 cup minced crystallized
ginger called for in recipe.) OR chopped nuts
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Other recipes:
http://www.thenutfactory.com/kitchen/facts/facts-glazed-fruits.htmlhttp://www.apocalypse.org/~steve/sweet/ginger.html