How do you get a soft ginger when preserving in syrup?

I slowly boiled 2lb peeled diced ginger in water 3x, drained, and then again very very slowly in a heavy syrup. The ginger is still tough. The syrup is candying on top, and the ginger is very sharp. I have kept it in a large jar out of the light for 3 months. Please help.

What would happen if I overdosed on Buttercup Syrup?

ginger?

Do you think Hawian ginger root is a good conditioner, as for my shampoo lemon complex?

any home-remedies for nausea?

When will the cinnamon rolls go stale?

Can you replace fresh ginger with ground ginger?

Homemade soda-funny taste help?

Is Lettuce burritoe a thing?

Is it OK to eat ornamental ginger?

Is it possible for bottled ginger beer to go bad?

Bunny won’t eat grocery store parsley, he will only eat parsley from a fresh veggie/fruit market?

Why does this happen when I eat ginger?

2 comments a “How do you get a soft ginger when preserving in syrup?”

The ginger should be tender n very young.
And it hardens if the syrup is too heavy!

Have you seen it done and have you actually tasted it? I can tell you how it’s done, but it has to be a secret, OK? Alright now, do you believe everything you see? Looks like ginger in that bottle, it is BUT it’s a reshaped reduction of ginger, you reduce the ginger in liquid till it’s like candy, spread it out of a cooling block and cut and reshape into rounds, dices, tubes and you’ll find that it has the feel of Play-Doo but holds it shape like soft candy a Tootsie Roll candy actually. Well? if that’s not it then I’ve wasted your’s and my time.

How do you get a soft ginger when preserving in syrup?

2 comments a “How do you get a soft ginger when preserving in syrup?”

Post your comment