Step 3: Cooking
I added ~ 1 LB of sugar and enough water to "cover" the ginger (it has a tendency to float).
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)