Ingredients
1 cup fresh ginger (peeled and sliced thinly)
3 cups water
3 cups sugar
Additional sugar (for coating)
Directions
1. Start by peeling and thinly slicing 1 cup of fresh ginger.
2. In a medium saucepan, bring 3 cups of water to a boil.
3. Add the sliced ginger to the boiling water. Reduce heat to a simmer and cook for 30 minutes.
4. Drain the ginger, reserving 1/4 cup of the boiling water.
5. Return the ginger and reserved water to the saucepan. Add 3 cups of sugar and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to medium and simmer. Stir frequently until the ginger becomes translucent and the syrup thickens, about 20 minutes.
7. Using a slotted spoon, transfer the ginger slices to a wire rack to cool. Allow them to sit until they are dry but still sticky, about 1 hour.
8. Once the ginger slices are sticky-dry, toss them in additional sugar to coat.
9. Lay the sugared ginger slices back on the wire rack and let them dry completely, which may take a few more hours or overnight.
10. Once completely dry, store the candied ginger in an airtight container.