Candied Ginger
Be sure the gingerroot is very fresh. Smooth light brown and no wrinkles . Peel using a teaspoon...yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling. Now slice it in 1/4 in slices...I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife. Place in cold water to cover and bring to a boil for 10 minutes. Drain and repeat 3 more times. Now cover with cold fresh water and simmer for 40 minutes. Drain and weigh. For every pound of ginger mix 1# of white sugar with 1/3 c. water. Add the ginger to this solution and simmer til the ginger is transparent and the syrup is thickened. watch carefully. You now have Canton ginger and can store it it this way forever or you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack to dry. This also keeps for at least a year. Save the syrup for flavoring it is so yummy. I also save the sugar that I tossed it in to use in recipes.
