WHISKAFFAIR'S
Peel the ginger and cut it into thin coins (⅛ inch). Add the sliced ginger to a medium saucepan along with 3 cups of water.
Bring the water to a rolling boil over high heat. Once it comes to a rolling boil, reduce the heat to low and cook the ginger for 2 minutes.
Remove the pan from heat, strain the ginger, and discard the water. Cook the ginger coins in water similarly 2 more times. Drain and set aside.
Heat 1 cup of water and granulated white sugar in a pan over medium heat.
When it comes to a boil, reduce the heat to low and cook for 5-6 minutes, stirring 1-2 times.
Add the cooked ginger to the pan and cook undisturbed for 20-30 minutes on low heat or until it turns translucent. Do not stir during this process otherwise, there will be crystallization.
Strain the syrup using a fine-mesh strainer and store it for future use.
Transfer the crystallized ginger to a bowl and let it cool down for 2 minutes. Add castor sugar to the bowl and toss until all the ginger pieces are coated.
Arrange the pieces on a wire rack in a single layer and let them dry for 6-8 hours.
Store the candy in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.