What is "candied" ginger, and how does it differ from "crystallized" ginger? I saw a recipe recently for "candied" ginger, but I don't recall ever seeing such a thing in the shops I frequent in the SF Bay Area. The "crystallized" ginger I buy is thin slices, fragrant and spicy to the taste, yellow, chewy/gummy, lightly coated with sugar, and really well suited, to my mind, for use in baking. (It almost has the consistency of candied orange peel that hasn't been dried for too long.) What do you think? Can I use it in a cookie recipe that calls for "candied" ginger? Thank you, everyone!! ;o)
And never need to look up the recipe again
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Cold, Quick Noodle Salads
Ending Soon: Cookware Sale!
There’s an Ugly Secret In Your Ben & Jerry’s
Seedlip: The Drink That's Gonna Make Your Summer
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)