Candied ginger is enjoyed on its own (quite strong flavor). It is used in the preparation of many desserts: cookies, cakes, lemon cake, mango mousse, fruit salads, etc.
Peel the fresh ginger. Cut it into thin slices of 2 to 3 millimeters. Soak it for 1 hour in cold water.
Drain the ginger and cover it again with cold water. Boil for 5 minutes. Drain and repeat this process 3 to 5 times (to reduce the strong flavor of the ginger).
Boil the sugar and water, then pour over the ginger. Cover and let steep for 12 hours.
Drain and collect the syrup that is boiled for 10 minutes. Pour the boiling syrup over the ginger. Cover and let rest for 2 days.
Boil everything for 5 to 10 minutes or more (until the slices are tender: check with the tip of a knife). Cover and let rest for 3 days.
To finish, drain while collecting the syrup. Place the ginger on a rack and let it dry for 24 hours. Coat with granulated sugar and store in an airtight container protected from moisture.
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