Peel and slice fresh gingerroot into 1/8" thick rounds.

In a large saucepan, combine water and granulated sugar. Bring this mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.

Add the sliced ginger to the syrup and simmer for about 45 minutes until the ginger is tender.

Remove the ginger from the heat and drain in a colander.

Transfer the ginger slices onto a drying rack and let them sit for 30 minutes.

Toss the dried ginger in extra granulated sugar until fully coated.

Spread the sugar-coated ginger on wax paper to dry completely for 1-2 hours.

Once dried, store your candied ginger in an airtight container for up to two weeks.