Candied Ginger and Ginger Syrup

I'm not a ginger person, but my grandma loves it. When she was little, she lived on a farm and would have a lemonade-like drink with ginger instead of lemon. She swears that ginger can cure every type of upset stomach, indigestion, and even her arthritic pains. 

She's an amazing person. Always keeping busy and getting stuff done.

And enjoying the little things in life.

Seriously, she is so good at design and making things look good.

I wish I had her talent for composition.

Anyway, here is candied ginger (and ginger syrup)

This song (and singer) is also one of her favorites. 

Iz "Somewhere Over the Rainbow"

Ingredients

0.5 lb. ginger, chopped into small, thin slices
2 cups sugar, plus additional sugar for coating ginger if desired
2 cups water

Directions

Combine ingredients in sauce pan on medium high heat, until the water begins to simmer. Reduce to medium heat and leave simmering for 40 minutes or until syrup reaches consistency of thin honey. Remove from heat and allow to cool.  If desired, drain syrup while still hot and toss ginger in sugar leaving to dry. OR after cooling, store ginger in syrup.

Peanut Brittle

So easy and sweet! 

The type you can suck on for a while, as my mom likes and the type you can munch on, like I like.

"Head Over Heels" the Go-Gos

Ingredients

1 1/2 teaspoons baking soda

1 teaspoon water

1 teaspoon vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter or margarine

1 pound shelled unroasted peanuts 

Directions

Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.

Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.