Peel and slice thin as much fresh ginger as you like (the finished recipe keeps for 2-4 weeks, if you can keep from snacking on it. I find 4 ounces makes a nice small batch.)
Put sliced ginger in a sauce pan and add just enough water to cover.
Cook on medium heat for 30 minutes or until soft.
Strain ginger, reserving liquid.
Weigh out the cooked ginger and then weigh out an equal amount of sugar.
Put sugar, ginger, and 1/4 cup of reserved cooking liquid back in the pan.
Bring to a boil, then turn down to medium heat.
Continue to cook until sugar begins to recrystallize and looks "dry." This is rather subjective, but once you do it, you'll understand.
Pour ginger out onto a cookie sheet lined with parchment paper and separate so there is just one layer of ginger.
Allow to cool completely. Once cool, store in an airtight container.
The byproducts of candied ginger have great uses too. The cooking liquid has some of those great ginger properties. Feel free to drink it as a tea. It will be quite strong, so you may need to dilute it. The sugar left on the parchment after the ginger has cooled is great for crumbling on ice cream, gingersnap cookies, or even in your coffee. We regularly snack on candied ginger after dinner to help digestion, when we have an upset stomach, a headache, or other aches and pains. The ginger will be quite strong and most children (and some adults) may not like the potency, but our family loves it!