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This can be used as a garnish for gingerbread; it can also be served alone at the end of a meal.

Martha Stewart Living, December/January 1992/1993, Martha Stewart Living, December 1992

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Yield:
Makes 1/4 cup
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Ingredients

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Directions

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  • Peel ginger and cut it into paper-thin slices, using a vegetable peeler.

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  • Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 15 to 20 minutes.

  • Drain in a colander; roll each piece in sugar. Ginger can be candied several days ahead and stored in an airtight container.

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