Instructions

1. Line a baking sheet with parchment paper and place a wire rack on top. Spray lightly with non-stick spray. Set aside.
2. 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.
3. 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.
4. 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.
5. Eat.