Spray a cooling rack with nonstick and set it in a pan lined with parchment.
Peel the ginger and slice into 1/8 inch slices, place in a 4 quart saucepan with the water and cook over medium heat. Cover and cook for 35 min..until tender. Transfer to a colander to drain reserving 1/4 cup of the liquid.
Return the ginger to the pan with the 1/4 cup water and add the sugar. Set over med-high heat and bring to the boil, stirring frequently, then reduce the heat and cook stirring all the while until the syrup looks dry;has almost evaporated and begins to recrystallize (about 20 minutes).
Transfer immediately to the cooling rack and separate the pieces. Once completely cool store in an airtight container for up to 2 weeks.
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