No need to buy candied ginger anymore when you learn how simple it is to make at home. It keeps for up to a month and can be used in baking or even as a sweet treat to nibble on.
1 pound peeled and sliced ginger ,preferably young/smaller roots, sliced about 1/8 inch thick (by hand or use a mandolin – it’s much easier)
Pinch of salt
2 cups rock sugar or white granulated sugar
Step 1: Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
Step 2: Weigh cooked ginger and return it to saucepan with sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes. Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
Step 3: Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.