I (well, we actually) did end up making crystallized ginger using the long four day method. It had a couple of nice side products. The sliced lemon added on day 2 also becomes crystallized and very yummy as its own treat. The syrup is wonderful for adding to sparkling water. And of course we have the ginger too. We didn’t use young ginger, so it is too fibrous, but this weekend I minced some of it up to make ginger-lime squares and they turned out well. I used a 9″ springform pan instead of a 8″ square, which was handy because it was easy to get them out (but they weren’t all “squares”). And instead of pecans in the crust, I used some macadamia nuts I had leftover from another recipe. Yummy.