For candied ginger, thinly peel the fresh ginger roots and dice or slice them.
Place the sugar in a saucepan with 400 ml of water. Bring to the boil. Add the ginger cubes and simmer over low heat for 10 minutes. Lift out with a perforated ladle and let cool. Place back in the sugar syrup and simmer for another 10 minutes. Repeat the process two more times. Finally, lift out the ginger cubes and let dry on a baking sheet lined with parchment paper. The ginger cubes should not stick to each other!
Roll the dry candied ginger in fine crystal sugar, place in prepared tins and store in a dry place.
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