Jiang Tang (Fenghuang Pulled Ginger Candy)

Instructions

1. Blend the fresh mature ginger with the water until finely pulped, then squeeze it through a cheesecloth or fine sieve, pressing hard. Measure 120 ml of ginger juice (top up with water if short) and let it stand 5 minutes; pour it off any starchy sediment.
2. Brush a marble slab or silicone mat, a bench scraper and kitchen scissors with some of the neutral oil, and lightly oil a pair of food-safe heatproof gloves.
3. Put the ginger juice, brown sugar and maltose in a heavy saucepan over medium heat and stir until the sugar dissolves and the maltose melts, about 4 minutes.
4. Clip on a candy thermometer and boil without stirring until the syrup reaches 275°F (135°C), the soft-crack stage, 12 to 16 minutes; the bubbles will turn small and slow.
5. Pour the syrup onto the oiled slab. Fold the cooling edges into the center with the scraper every 30 seconds until the mass is cool enough to handle with gloves, 3 to 5 minutes.
6. Pull the candy: stretch it into a 2-foot (60 cm) rope, fold it in half and twist, and stretch again. Continue for 6 to 8 minutes, until it turns lighter golden, satiny and stiff.
7. Roll the candy into a rope about 3/4 inch (2 cm) thick, flatten it slightly with the scraper and snip into 3/4-inch (2 cm) pieces with the oiled scissors.
8. Spread the pieces apart and let them cool and firm completely, about 30 minutes, then wrap each one in wax paper.