Directions

1. 1

   Using a sharp knife, slice the peeled ginger as thinly as possible, aiming for uniform thickness to ensure even cooking.

2. 2

   Place the ginger slices in a nonreactive pot and add enough water to cover them completely. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the ginger in a colander, discarding the cooking water.

3. 3

   Return the blanched ginger to the pot, again cover with fresh water, bring to a boil, and simmer for another 10 minutes. Drain thoroughly.

4. 4

   In the same pot, combine 4 cups of sugar, 4 cups of water, and a pinch of salt. Stir over medium heat until the sugar dissolves completely. Add the drained ginger slices and increase heat to medium-high.

5. 5

   Cook the ginger in the sugar syrup, stirring occasionally, until the mixture reaches 225°F on a candy thermometer, which typically takes 45 minutes to 1 hour.

6. 6

   Remove from heat and let the ginger rest in the syrup for at least 1 hour, or preferably overnight, allowing the slices to fully absorb the sweetness.

7. 7

   To coat with sugar, gently warm the mixture over low heat until the syrup is pourable. Pour the ginger and syrup through a fine-mesh strainer set over a bowl, allowing the syrup to drain back into the bowl. Allow the ginger to drain for 30 to 60 minutes until mostly dry.

8. 8

   Toss the drained ginger slices in additional granulated sugar until evenly coated. Shake off any excess sugar and arrange the slices on a baking sheet or cooling rack.

9. 9

   Allow the candied ginger to air-dry at room temperature for several hours or overnight until the surface is no longer sticky. Store in an airtight container.