Ginger Vanilla Sage Star Anise Hard Candy

This recipe makes candied ginger and the hard candy.

Start out by making candied ginger
Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 20 - 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain. Keep all the liquid.  Use 1/4 cup of the cooking liquid to make the candied ginger.  See http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html

To make the candy,  use the recipe at http://dianasrecipebox.blogspot.com/2009/11/hard-candy.html.  Measure the ginger liquid.  I had enough ginger liquid to make two recipes this one and Ginger White Tea Lemon Thyme http://dianasrecipebox.blogspot.com/2011/08/ginger-white-tea-lemon-thyme-hard-candy.html.

If you don't quite have enough or are just over (no more than 1/4 to 1/2 cup) to the one cup of liquid (water), add tap water if necessary or heat to reduce to get the amount required in the hard candy recipe.

In the one ginger liquid, steep one-half of a vanilla bean split open and the seeds removed, add the vanilla bean seeds to the liquid along with the bean pod, one large sprig sage (about 5 - 7 large leaves), and one star anise for 10 minutes. Remove the sage leaves, star anise, and vanilla bean pod. Follow the hard candy recipe from there. http://dianasrecipebox.blogspot.com/2009/11/hard-candy.html

Note:  If using powered sugar instead of spraying the pan with cooking spray, dust the pan VERY liberally.  The more the better to get it out of the pan.

Store in air tight container.