A recipe from a friend on Facebook. Thanks, Nick!
1 Pound Fresh Ginger Root
2 Cups (About 1 Pound) Granulated Sugar
Set aside a baking sheet/pan, or a cooling rack covered with parchment paper.
1. Peel ginger root, and slice very thinly.
2. Add 5 cups of water to a medium saucepan, add sliced ginger and bring to a boil over medium heat. Boil for 35-45 minutes, or until tender. Drain, saving about 1/4 cup of the cooking liquid.
3. Add Sugar, leftover cooking liquid and ginger to a heavy sauce pan. Bring to a boil over medium to medium high heat, stirring constantly so the sugar doesn't burn. Continue stirring and cooking until the sugar looks dry and is re-crystalizing, about 25-35 minutes. Remove pan from heat, and spread the candied ginger out on a baking sheet to separate individual pieces. Let cool.
Any leftover sugar is now flavored with ginger and can be saved for using in other recipes!