Time to prepare:
One Pound fresh Ginger
4 cups sugar plus more for coating ginger pieces
4 cups water
1. Slice the ginger as thinly (thinner the better) as possible.
2. Cover with water, and bring to a boil in suace pan. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
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.)
4. Remove from heat, drain and coat with sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight.
Store: at room temperature for up to 3 months.
Candied ginger can be eaten 'as is' to help soothe nausea sometimes caused by medicines. You can alo add to your favorite salads,ice cram or desserts.