Okay,, i was sloppy before. There were so many different recipes I
thought that it was fool proof. I boiled it then boiled it in simple
syrup. It was pretty good. The advice about it keeping for a few months
was pretty much on the money. Last week I went to my candied ginger
stash and it was turning moldy. I never had been able to get it nicely
sugared.

I went online to check out recipes again. This time I came across one
that called for cooking it a lot longer than I had done the last batch.

This time I boiled the peeled and slice ginger root for 40 minutes,
poured off the water and then added equal parts water and sugar and let
it boil for another three hours, cranking the heat up and let it boil
down to a thick syrup. I poured it through a sieve, let it drain, then
put the ginger sliced on a couple of cookie racks to dry and cook, over
cookie sheets with wax paper to catch the drips. After the stopped
dripping I put them in the oven with the light on and let them dry for
about 18 hours. They were nice and dry and I put them in a Tupperware
container with some granulated sugar and tossed to coat.

Given that the ginger was 97 cents a pound, and I used three cups of
sugar, and ended up with more than a pound of candied ginger, and it
costs $16.95 a pound at the bilk store.....