- 1 Lb Fresh Ginger Root, peeled.
- 5 C Water.
- Approx 1 Lb Granulated Sugar.
- Non-Stick Spray.
- Line a baking sheet with parchment paper and place a wire rack on top. Spray lightly with non-stick spray. Set aside.
- Slice the ginger as thinly as you can - a mandolin is helpful here. Shoot for 1/8". Place in a saucepan with water and bring to a boil over high heat. Boil for 35 to 40 minutes or until ginger is tender.
- Place a strainer over a bowl and drain, reserving the liquid. Weigh the cooked ginger on a scale and measure the same weight in sugar. Place equal amounts sugar and ginger back in the pot along with 1/4 C of reserved liquid. Bring to a boil over medium high heat. Once boiling, reduce heat to medium and stir constantly until liquid has evaporated and has started to crystallize, approx. 20 minutes.
- Immediately remove from the heat and dump onto prepared wire rack, separate pieces and cool completely. Store in the fridge for up to 2 weeks.Snack on its own or use in baking, on top of ice cream or as a garnish for cocktails.
Adapted from Alton Brown via http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html