Warming Ginger Crystallized Candy

These delicious ginger candies are pungent, spicy, and the perfect thing to soothe an unsettled stomach.

Peel ginger root. Using a mandolin or a knife, cut into 1/8" slices.
Place ginger slices in a small saucepan and cover with water. Bring to boil, reduce heat to medium-low, cover and continue to simmer for about 30 minutes.
After 30 minutes, strain the ginger through a fine mesh sieve into a small bowl. Return 1/4 cup of the ginger decoction and the ginger slices back to the saucepan. Add one cup sugar.
Over medium-high heat, bring mixture to a boil. Boil until the mixture reads 225 degrees (F) on a candy thermometer.
Remove from heat and pour mixture through a fine mesh sieve, reserving resulting syrup for other uses. Place ginger slices on a drying rack in a single layer and dry for 18-24 hours.
When ginger is mostly dry, but still slightly sticky, toss in a bowl of granulated sugar to coat. Place in a serving bowl and keep dry.