Transfer to a double boiler and keep whisking slowly
till the mixture turns thick enough to coat the back of a spoon.
Continue cooking
till the mixture turns into custard consistency.
Mix grated ginger, maple syrup, peanut butter, sodium soy sauce, and some warm water in a mixing bowl and whisk it together
till the mixture turns smooth.
Not exact matches
Return the pan to heat and cook stirring constantly
till the
mixture pulls from the side and
turns shiny.
Heat the
mixture on medium
till bubbling and popping, then
turn the heat to low, allowing the
mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the pan.