How to successfully make candied ginger?
Boiling the ginger will help to make the ginger less spicy - the longer,the less spicy. I like my ginger with more of a bite, so I boil it for only 10 minutes. Then strain it through a collander, the way you would a pot of boiled pasta. Put the ginger back into the pot with equal portions of sugar and water - enough to fully cover the ginger - and boil to 225F. Lift the ginger out of the syrup with a slotted spoon and place it on a cooling rack. Coat in sugar. For greater detail, see this link: http://www.makeitlikeaman.com/2013/12/07/candied-ginger-2/