Aussies/ Brits Need Help With Candied Ginger

Decorating By sewsugarqueen Updated 16 Nov 2011 , 7:43am by JanH

sewsugarqueen Posted 14 Nov 2011 , 3:26pm
post #1 of 4

Dear fellow commonwealth members,
Help!!! have no ginger to make gingerbread but I do have Australian dried crystal ginger ( easy to get in Canada and I love it in spite of cost). How much of this could I substitute for 1 teaspoon ground ginger. I do feel it is a bit stronger than dried ginger spice. Anyone ever try this before? Would appreciate advice.
gingerless Canuck

3 replies
JanH Posted 15 Nov 2011 , 8:03am
post #2 of 4

Not Aussie or Brit, but found info on substituting powdered ginger for candied ginger:
(So just reverse the suggestions..) ginger


sewsugarqueen Posted 15 Nov 2011 , 11:41pm
post #3 of 4

Wow!!! Thanks for the information. It does help. All my recipes with candied ginger are all British and I know you normally don't find it in stores in the States so I thought our CC members from England or Australia would have more info on substituting it. I will let people know how it worked out when I actually bake the gingerbread. The dough has to be made and let sit minimum 24 hrs plus before cooking.

JanH Posted 16 Nov 2011 , 7:43am
post #4 of 4

You're very welcome. icon_biggrin.gif

And I've always been able to find reasonably priced candied ginger at TJMaxx. Also picked up a bag of candied ginger wrapped candy that's pretty toothsome!

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