Crystallized Ginger-How To

Making candied ginger is very much like making candied peels, with the former significantly being much easier to do. Make sure you slice the ginger into thin uniform slices, they're easier to cook that way. A good indication of them being ready is if they've turned translucent and tender.
1. Have ready a medium saucepan, fill with 2 C water and 2 C white sugar. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.
2. Slice 2 pieces of peeled ginger into about 1/8" thick. You should have about a cup. Add to the saucepan and simmer until translucent and tender, about 25 minutes.
3. With a slotted spoon, drain ginger and transfer to a baking sheet lined with parchement or wax paper; make sure they're not touching, use two forks to separate pieces.
4. When properly drained, coat ginger slices in sugar. Store in an airtight container at room temperature, up to 1 month.
If your place is humid, like mine, store in fridge. It might get sticky upon removal, but it's A-OK. I just roll them into sugar again! It won't be evident if used for baking.