Candied Ginger

As promised.

1 c fresh ginger, peeled and sliced into 1/8" rounds
1 c water

1 c plus 1/4 c sugar
OR
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 fruits rhizomes of your labor at the ER burn unit.) While the excess syrup drains, put 1/4 cup of sugar in a glass baking dish. Use forks or tongs to pull apart any ginger pieces that are stuck together, then toss until coated. Cool to room temp. Store in a dry place.