This is simple recipe produces both great ginger syrup (useful in cocktails or to make your own ginger ale) and candied ginger.
2 cups peeled fresh ginger chopped or sliced as you like*
2 1/4 cups sugar
6 cups water
*You will be using this ginger to also create the candied ginger, so slice it how you would like to eat it, realizing the bigger chunks take a lot longer to cook.
- Peel and slice or chop the ginger (see note above)
- In a medium heavy saucepan, combine the ginger, 2 cups sugar and the water. Bring to a boil. Then reduce heat to a simmer.
- Simmer for 1 hour (or more depending on how thinly you’ve sliced your ginger)
- Meanwhile, line a small sheet pan with wax or parchment paper. Spread the remaining 1/4 cup sugar on the lined sheet pan.
- When the ginger is done (it will be soft), pour syrup through strainer into a container. Save the ginger pieces and toss them in the sugar on the cookie sheet. Spread them out on the sheet and let dry for several hours, or overnight.
- Let the ginger syrup cool, then refrigerate. If you want a thicker ginger syrup, continue to cook over medium-low heat until it reaches the consistency you want.