1 pound peeled and sliced ginger (about 1/8 inch thick)
1 pinch of salt
2 cups of granulated sugar (and extra for coating)
Add peeled and sliced ginger to a medium pot and cover with water. Bring to a boil and simmer for 30 minutes.
Save 1/2 cup of the ginger water and drain the rest.
Add the ginger back to the pot. Add the 1/2 cup ginger water, pinch of salt and 2 cups of sugar.
Bring to a boil, reduce the heat to low/medium, and simmer uncovered for 40 minutes or until a candy thermometer reads 225 degrees F. There will be a white foam on top. Be sure that it doesn’t boil over (very sticky mess to clean).
Strain the ginger in a colander and be sure to catch the ginger syrup that’s left over. Set the syrup aside and save for later!
Remove the ginger, place (separated) onto parchment paper or cooling rack (over a cookie sheet or parchment).
Allow to cool long enough so the ginger is sticky.
Toss ginger in a bowl of extra sugar so they are coated and place back on parchment/cooling rack to continue cooling overnight.
Store in an airtight container.
Ginger simple syrup is delicious addition to drinks! Save in a mason jar and refrigerate.