David Lebovitz’s recipe:
500 g fresh ginger, peeled
4 cups sugar (around 800 g), plus plus additional sugar for coating the ginger slices
4 cups (1L) water
pinch of salt
1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
2. Put the ginger slices in a pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 106C. (You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.)
4. Remove from heat and let stand for at least an hour, drain very well while the ginger is hot, so the syrup will drain away better.
5. Toss the drained ginger slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
It takes few days for ginger to be dry completely.
If tossed in sugar, the pieces can be stored at room temperature for a few months.