Ok, peeled over a pound of ginger yesterday and made candied ginger for some holiday gifts, but...now I have all this syrup left over.
I used Alton Brown's recipe where you simmer the ginger in 5 cups of water, drain and reserve 1/4 cup of the liquid. You add sugar and the liquid back into the pot, then boil it down till the liquid almost evaporates (20 minutes), but it didn't. It became very thick, but after almost 40 minutes I decided to drain the ginger and save the syrup and let the ginger dry.
Now, I have about 2 cups of ginger syrup, which BTW is super delicious!!!
So, I'm needing some ideas on how to use it. In mixed drinks? In baked goods...wondering how long it will keep as well.