1 c fresh ginger, peeled and sliced into 1/8" rounds
1 c water
1 c plus 1/4 c sugar
1/2 c plus 1/4 c sugar
1/2 c real maple syrup (Mrs. Butterworth is an abomination before the Lord. I hear she puts out for the Poppin' Fresh guy, too.)
A shot or two of bourbon or brandy (optional)
Put the ginger in a small saucepan. Cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 45 minutes to an hour, until the ginger is fork tender. Drain.
Stir together ginger, water, sugar, and maple syrup in the saucepan. Add liquor if desired. Boil uncovered over medium heat, stirring frequently. Heat control is pretty important. If the temp goes over 260F the sugars will start to caramelize before they recrystallize and you'll end up with charcoal. Not so yummy. You want to keep stirring until the liquid is almost completely gone and what's left looks like boiling grainy white paste. You can let it take a little color but not past a very very pale amber.
Dump the ginger into a colander. (Any remaining liquid will be very hot and very sticky so be very careful not to get any on your skin, or you'll be enjoying the