Candied Ginger - nonstick spray

Method

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline.
• Place into a 4-quart saucepan with the water and set over medium-high heat.
• Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid.
• Weigh the ginger and measure out an equal amount of sugar.
• Return the ginger and 1/4 cup water to the pan and add the sugar.
• Set over medium-high heat and bring to a boil, stirring frequently.
• Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.
• Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.
• Once completely cool, store in an airtight container for up to 2 weeks.
• Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.