Candied Ginger

½ lb. fresh baby ginger

3 c. water

½ lb. sugar

Slice ginger into 1/8” slices.  Boil in water 10 min.  Add to saucepan w/ sugar & ¼ c. of water.  Simmer & stir until sugar starts to re-crystalize.  Place on parchment paper to cool.  Store in air-tight container for 2 weeks.