Sweet snacks with incredible flavour. Everyone will want to dig in when you open up a jar of these homemade treats.
1 kg ginger, peeled and cut into
1/2-in. cubes (about 6 cups)
6 cups water
4 cups granulated sugar
1 cup superfine sugar
COVER ginger with 6 cups water in a large pot. Boil, then reduce heat to medium-low. Simmer, covered, until ginger is tender-crisp, about 1 hour. Strain ginger through a sieve, reserving 2 cups cooking liquid.
RETURN ginger to pot. Stir in granulated sugar and reserved cooking liquid. Boil, then reduce heat to medium-low. Simmer until liquid turns syrupy and ginger is glossy and soft, about 1 more hour. Strain ginger through sieve and keep ginger syrup in a Mason jar, refrigerated, for another use.
LINE 2 large baking sheets with paper towels. Arrange ginger in 1 layer on towels. Let stand until ginger is dry to the touch, about 24 hours. Transfer paper towels with ginger to counter.
POUR superfine sugar into a medium bowl. Working in batches, add ginger to sugar and toss until completely coated. Discard paper towels. Arrange sugared ginger in 1 layer on same baking sheets. Repeat with remaining ginger and sugar. Let stand at room temperature overnight.
TRANSFER candied ginger to an airtight container and store at room temperature for up to 2 weeks. For best results, leave sugared ginger to dry on a baking sheet for up to 2 days before storing in jars.