Some claim that ginger is a remedy for nausea, motion sickness, morning sickness and general stomach upset. I don't, but I like the taste.
Step 1: Ingredients & Tools
White refined cane sugar - ~3 LB (most can be recovered)
Step 2: Preparation
Peel the golden skin from the ginger-root, also cut off any "woody" bits, green, black or otherwise not-nice-looking parts.
Cut into fairly large-chunks slicing across the "grain" where possible.
If you think it necessary rinse the chunks under a tap to remove loose flakes of skin & peelings.
Put the chunks into a clean saucepan.
Step 3: Cooking
The sugar & ginger were brought to the boil and simmered gently until the lumps looked translucent, i.e. no longer white-ish and opaque. This took ~ 3 hours, during which time the chunks shrank and the sugar syrup reduced to ~ half the volume. The sugar syrup was not cooked to the point of caramellisation.
The syrup was separated with a sieve and kept for future use (home-brew)
Step 4: Finishing
More sugar was added and the pieces stirred, then some more sugar sprinkled on top and the whole batch left to cool.
After ~ 30 min the pieces were picked-out and the excess sugar returned to the bag for future use (home-brew)
Tastes like it should, but somewhat fresher and more potent.
I'm not sure about the cost of this, but I reckon 99p per LB? (energy & labour excepted), as compared to retail ~4 pounds stlg (?)
!Bonus - I got ~500ml of ginger-syrup out of this