1)Peel the ginger root (entire pound) with a vegetable peeler until all the skin is off
2)Cut the now peeled ginger into about 1/8 inch slices (roughly the thickness of one of those gold sacajawea coins)
3)Bring about 5 cups of water to a boil in a pot and then add the sliced ginger
4)Cook the ginger for about 30-35 minutes (it will start to have a slightly transluscent look to it)
5)Drain the ginger with a collander and save at least 1/4 cup of the residual liquid
6)Add the saved liquid back into the pan along with the ginger and roughly 1 pound of sugar---bring to a boil and once you hit the boiling point drop the temp down to med-high so there is a bubble motion in the pot, but not a rolling boil
7)Cook this down while stirring quite often until the sugar re-crystalizes around the ginger (roughly 20 minutes)
You are done! To best dry it before storing lay it out on some parchment paperA few tips/Warnings:
-You really need to make sure you stir constantly while cooking down the sugar waiting for it to re-crystalize.....if any of it starts to burn or really carmelize from too much exposure to heat it will turn brittle and your ginger will be ruined
-Be very careful when you get close to the 20 minute mark towards the end becuase the sugar will turn from a thick syrupy consistency back to crystals in literally about 5 seconds and once it does this it is imperative you get it out onto the parchment paper to cool becuase the sugar will burn really quick once it turns back to the crystals
*Anyway, for those of you who like to add things to your tea, perhaps this would be good for you....ginger is great for upset stomachs, nausea and a host of other things and it is good for you as well! Enjoy! --It can keep for about 2 weeks in a sealed container!
-Nick