Ah, candied ginger. Hot and sweet and everything good. Perfect beside veggie sushi, or minced up on top of fresh fruit. What a great way to use up extra ginger!
Peal and thinly slice 1/4 cup ginger into little round chips. Place in a small sauce pan with 1 cup water. Bring up to a boil on high heat, then lower to a simmer. Let cook for 30 minutes uncovered. Stir in 1/3 cup sugar. Let simmer uncovered for 25 minutes.
In the meantime, place a sheet of aluminum foil on a baking sheet. Top with a cooling rack. Spray rack with Pam.
Pour ginger, sugar syrup and all, out onto cooling rack, letting extra syrup to drop through to foil. Carefully spread out ginger. (It is HOT!) Let cool for half an hour. Place ginger in an airtight container. Gather extra sugar crystals to top fruit or vegan ice cream.