Start by peeling the fresh ginger. A spoon works wonders for this task. Once peeled, slice the ginger into thin rounds, about 1/8 inch thick.
In a medium saucepan, combine 2 cups of granulated sugar and 2 cups of water. Stir the mixture over medium heat until the sugar completely dissolves.
Add the sliced ginger to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the ginger to simmer in the syrup for about 45 minutes to 1 hour.
Using a slotted spoon, carefully remove the ginger from the syrup and place it on a baking sheet lined with parchment paper.
Once the ginger has cooled slightly, sprinkle some granulated sugar over the pieces to coat them.
Allow the candied ginger to dry completely at room temperature for about 24 hours.
Once dried, transfer the candied ginger to an airtight container. It can be stored at room temperature for up to a month.
