Candied Ginger

Directions

1. 1
   {"0":"1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.","3":"2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.","6":"3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)","9":"4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.","12":"5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.","15":"Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months."}