2 Pounds peeled fresh ginger root
.5 Cup Cane Sugar
1 Cup White Sugar
1 Cup Distilled Water
Cooking Instructions
Slice Ginger into small coins.
Put .5 cane sugar into pot with 1 Cup water.
Bring to boil, reduce heat to Med. Cover!
Bring to low and draw to translucent.
All water must be evaporated properly, Technique!
Transfer to cooling pan and separate individual pieces.
When half cooled, toss in 1 Cup White Sugar.
Set to cool.....
Store in Tupperware, 5 Days.
