Homemade Candied Ginger

Directions

1. Peel ginger using the front portion of your spoon. Cut off any small knobs on the sides.
2. In a large sauce pan, mix 2 cups of sugar and 3 cups of water. Bring to a boil.
3. Cut ginger into 1/8-inch thick rounds.
4. When the sugar is completely dissolved, bring sugar water down to medium heat.
5. Place ginger in the sugar water, rapid simmer for 45-50 minutes until ginger is fork tender. 
6. Drain the ginger and place on cooling rack in one layer. Cool for 20-25 minutes.
7. In a large bowl, use the remaining sugar to coat the ginger, tossing the ginger rounds in batches. Add more sugar if needed. (I use a fork to let the excess sugar shake off.)
8. Allow them to dry out again for another 15 minutes. At this point, you can use a second layer of sugar if you like.
9. Store in air tight container in a cool dry stop.