Line a half sheet pan with  Parchment Paper.Peel the ginger root and slice into 1/8-inch thick slices using a sharp knife.  Leave as ‘coins’ or, cut into smaller pieces depending on how you are going to use it.  In the photo below I had cut the coins into small strips.

Place into a 4-quart saucepan, add water and cover and cook for 30 minutes over medium-high heat.

Transfer the ginger to a colander to drain over a heat resistant bowl to reserve the liquid.

Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup of the reserved water to the pan and add the sugar.  Cook over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, with a wooden spoon or silicon spatula until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Watch carefully, as when it starts to crystallize, it  happens very quickly

Transfer the ginger immediately to the prepared pan and spread to separate the individual pieces using utensils, as the ginger will be hot.   Once completely cool, store in an airtight container for up to a month.

Make the most of this recipe by using everything.  The remainder of the reserved water from cooking the ginger can be filtered through a coffee type filter and then used as a base to make iced tea, or add sugar and boil down to a ginger syrup.

The excess sugar that falls from the ginger or that can be scraped from the pan, can be used in a variety of ways.  Add to a favorite recipe in place of regular sugar or to add to hot tea or baked goods for a bit of ginger sweetness.