Use a vegetable peeler to peel all of the skin off of the ginger, carefully slice it all into uniformly thin pieces. (I like to aim for between ⅛″ and ¼″ thick).
Place in a ginger large pot with the water, cover, and cook for about 45-55 minutes on medium heat. The ginger should be tender.
Strain off the ginger, reserving ALL of the cooking water (This is what you’ll use for the ginger syrup!). Add your cooked ginger back to the pan, along with the sugar and about ¼ cup of cooking water per lb of ginger.
Cook over medium-high heat, stirring almost constantly. Once mixture comes to a boil, turn the heat down slightly and continue to cook for about 15 minutes, stirring often.
While you’re waiting, set up a baking rack (we use one with a small grid) over some parchment, and spray the rack with pan spray.
Around the 15-17 minute mark, the water will evaporate and the whole thing will crystallize and go dry – once it starts happening, things go quickly! As soon as it’s all dry, dump it all out over your baking rack, spreading and separating the pieces as needed. Allow to cool completely at room temperature.
(Instructions continue under the ginger sugar section!)