1 c Ginger root; peeled and
- thinly sliced
1 c Water
1/2 c Maple syrup
In a small saucepan stir together the ginger, water and maple
syrup. Place over medium heat and simmer until liquid is completely
evaporated about 25 to 30 minutes. Watch carefully during the last
10 minutes of cooking to prevent syrup from burning. Separate
pieces and place on a lightely greased cooking cooling rack. Dry in
a 200 degree F oven until all syrup is absorbed and pieces snap
when broken, about 2 hours.
