Instructions: Place ginger slices into a saucepan. Cover with cold water, add a pinch of salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain the ginger, rinse under cold water and drain again. Repeat this process 3 more times, each time using cold water and another pinch of salt. Return ginger to saucepan, and add 4 cups of water and 1 cup of sugar. Bring to a boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4 hrs). Sprinkle a 1/4 inch layer of sugar in a small baking dish. Using a fork, transfer ginger slices to sugar, turning to coat them well. Cool coated slices on a wire rack for at least an hour. Store airtight (will keep for several months).

NOTES : Has anyone candied fresh ginger themselves, YES! I make my own and heres the recipe I use. This keeps for ages in the fridge in a glass jar. Sometimes I just munch a piece of it for a sweet tooth or indigestion. I also cut it into tiny pieces with a kitchen shears and use it in many things: soups, rice dishes, veggie sushi, bakery. One piece goes a long way, so use it sparingly at first until you get used to how much to use.

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