Ginger Candy

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Sugar, highly refined, 1 lbs.
  • water, ½ pint
  • ginger,


Break a pound of highly-refined sugar into lumps, put it into a preserving-pan, and pour over it about the third of a pint of spring water; let it stand until the sugar is nearly dissolved, then se