DIY: Candied Ginger
Peel and slice ginger into 1/2" thick rounds or cubes. Halve the size for older ginger (you can tell it's TOO old when there's too much fiber).
Place cut ginger into a pot and add enough water to cover the pieces.
Cook on medium heat for about 30 - 45 mins or until pieces are tender, depending on how old the ginger is.
Drain, reserve about 3 - 4 tbs of liquid.
Weigh drained ginger. Add the same amount of sugar and the reserved liquid in pot and bring to a boil. Lower heat and simmer until ginger turns translucent and liquid is reduced. About 45 mins - 1 hour.
Leave to cool a little. Drain and reserve sugar syrup to make ginger ale.
Toss drained pieces in powdered sugar or not (it's up to you). Separate the pieces out so that they don't clump together.
Allow to dry overnight on a piece of parchment.
Store in jars or airtight containers.