Alton Brown's recipe for candied ginger includes nonstick spray, fresh ginger root, water and granulated sugar. This recipe yields about 1 pound, is easy to make, and takes approximately 15 minutes to prep and an hour to cook.
To make Alton Brown's recipe, spray a cooling rack with the nonstick spray, and place it into a baking pan that is lined with parchment paper. Next, peel 1 pound of fresh ginger root and cut into 1/8-inch slices. Using a 4-quart saucepan, combine the sliced ginger root with 5 cups of water, and cook on medium heat until the ginger root is tender, typically about 35 minutes.
Drain the ginger root, reserving 1/4 cup of the liquid for future use. Weigh the ginger root and match the weight with an equal amount of granulated sugar. For example, if you end up with 1 pound of ginger root, weigh out 1 pound of granulated sugar. Combine the ginger root, the correct amount of sugar and the reserved 1/4 cup of water back into the saucepan, and bring to a boil, stirring regularly. Reduce the heat, still stirring regularly, and cook until the syrup looks dry, about 20 minutes. Spread the mixture immediately onto the cooling rack, and allow it to cool and harden.