Crystallized Ginger

Directions

1. 1
   Peel the ginger and slice it into rounds 1/8 inch thick.
2. 2
   For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
3. 3
   In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
4. 4
   When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
5. 5
   You want the ginger tender and getting that translucent look about it.
6. 6
   You also don't want it at a full rolling boil-just a little less.
7. 7
   Drain the ginger reserving the liquid.
8. 8
   Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
9. 9
   Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
10. 10
    Store in an air tight container.
11. 11
    As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.