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)
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