Ingredients:
- Peeled Ginger – 200 grams
- Water – 2 cups
- Regular Sugar – 1¾ cup
- A pinch of Salt
- Castor sugar to dredge the ginger – 1-2 cups
Method:
- Evenly slice the ginger and set aside.
- To a deep saucepan add water, salt, sliced ginger and regular sugar.
- Bring the mixture to a boil, lower heat and simmer, partially covered for 30 minutes. Keep an eye on the saucepan and ensure that the mixture doesn’t overflow when boiling.
- Stir the mixture around and continue cooking the ginger, without a lid on, for another 45 minutes or until the syrup thickens.
Simmer the mixture for 30 minutes 
Cook the ginger until the syrup thickens.
- Take the pan off the heat and strain the mixture, saving the syrup in a jar.
- Spread out the strained ginger slices on a baking sheet and let them dry out a little. You want the ginger slices to be tacky but not wet.
Save the reserved gingery syrup for cocktails and deserts 
- Dredge the tacky ginger slices, a few at a time, into a bowl of castor sugar to coat them.
- Store in an airtight container.
- Can be eaten as is or used in a variety of deserts.
- The reserved gingery syrup is a delicious addition when making cocktails.
Oh my this seems a bit ambitious even for me! XD Am trying out the doughnuts from the previous post though…