Peel your ginger using a spoon and cut into 2cm cubes.
Put the ginger in a non-reactive saucepan and cover with water. Boil for 30 minutes.
Drain, reserving the simmering liquid for use in teas. Beware, it has a
kick
Weigh your drained ginger and measure out the same amount of caster sugar. Add 2 tbsp of water and heat over a medium heat.
Try not to stir. It’s not the end of the world if you do – there will be just more crystals in the syrup. Try and do a swirl holding the handle instead if you get really tempted.
Cook for 30 minutes, until the syrup is a golden colour. Meanwhile, lay out some baking parchment and put about half a cup of sugar in a bowl.
Drain the syrup off the ginger into a container. Lay the ginger pieces out across the parchment and allow to cool for about 5 minutes. Then, toss them in the sugar
Recipe by Veggie Runners at https://www.veggierunners.com/2013/01/15/crystallised-ginger/