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

Question

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.

Answer 1

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.

Answer 2

So how long do you boil it in sugar syrup? I tried it and it was still stringy and coarse. What is too heavy syrup? What is the ratio of sugar to water? Do you simmer it or bring it to a boil and leave it there? I think commercially they pressure cook it. Buderim make beautiful ginger but try and buy it- they only sell it in bulk to wholesale.

Answer 3

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