- 1 lb fresh ginger root
- 5 cups water
- 1 lb sugar (approximately)
Spray a wire rack with no-stick spray and set it in a half sheet pan lined with parchment.
Peel the ginger root and slice into 1/8″ slices. Place in a 4-quart saucepan with the water. Cover saucepan and cook over medium-high heat for 35 minutes, or until ginger is tender.
Drain the ginger in a colander, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and reserved cooking liquid to the saucepan. Add the sugar. Bring to a boil over medium-high heat, stirring frequently.
Reduce heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated, and begins to crystallize – approximately 20 minutes.
Transfer the ginger immediately to the wire rack and spread to separate the individual ginger pieces. Once completely cooled, store in an airtight container.
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Taken from Food Network (https://www.foodnetwork.com/profiles/talent/alton-brown/recipes)