# Complete Guide to Making Candied Ginger

## Ingredients
- 1 pound fresh ginger root
- 4 cups granulated sugar (plus extra for coating)
- 4 cups water
- 1/4 teaspoon salt (optional)

## Equipment
- Sharp knife or mandoline
- Large pot
- Slotted spoon
- Cooling rack or parchment paper
- Airtight container for storage

## Instructions

### 1. Prepare the Ginger
- Wash ginger thoroughly and peel using a spoon's edge
- Slice ginger thinly (1/8 to 1/4 inch) against the grain
- Tip: Young ginger is less fibrous and milder in flavor

### 2. Pre-cook the Ginger (Optional)
- Boil ginger in water for 10 minutes
- Drain and repeat process with fresh water
- This step reduces spiciness and softens the ginger

### 3. Make the Syrup
- Combine sugar, water, and salt in a large pot
- Bring to a boil, stirring until sugar dissolves
- Add ginger slices

### 4. Simmer
- Reduce heat to low and simmer for 45-60 minutes
- Ginger should be tender and translucent

### 5. Cool and Dry
- Remove ginger with a slotted spoon
- Place on a cooling rack or parchment paper
- Let dry for several hours or overnight

### 6. Coat and Store
- Toss dried ginger in additional sugar if desired
- Store in an airtight container in a cool, dry place

## Tips and Tricks
1. Save the syrup for flavoring beverages or desserts
2. For a less sweet version, increase water-to-sugar ratio
3. Add lemon zest or vanilla to the syrup for flavor variation
4. Use a candy thermometer to ensure syrup doesn't exceed 225°F (107°C)

## Common Variations

### Honey-Ginger
- Replace half the sugar with honey
- Note: This results in a softer, stickier texture

### Spiced Ginger
- Add whole spices to the syrup (cinnamon, star anise, cardamom)
- Remove spices before drying the ginger

### Crystallized Ginger
- After initial drying, coat ginger in a mixture of sugar and ground ginger

### Lower Sugar Option
- Use a 2:1 ratio of water to sugar
- Simmer for longer to reduce liquid and concentrate flavors

### Quick Method
- Slice ginger very thinly
- Blanch in boiling water for 5 minutes before candying
- Reduce simmering time to 20-30 minutes

## Troubleshooting
- Too tough: Slice ginger thinner or simmer longer
- Too sweet: Increase water ratio in syrup
- Not crystallizing: Ensure ginger is completely dry before sugar coating

Remember, the texture and flavor can be adjusted based on personal preference by modifying cooking time and sugar concentration.