Adapted from David Lebovitz. Original sugar-based recipe can be found on his blog “Living the Sweet Life in Paris“.
3 c honey
3 1/4 c water
1 lb ginger
Peel and thinly slice the ginger as thin as you can get it. Cover the slices in water, bring to a boil, and simmer for 10 minutes. Drain. Check the slices for tenderness. If the slices are still fibrous (depending on the age of your ginger), simmer them in another round of water.
Mix the honey, 3 1/4 cups of water, salt and drained ginger slices in the pan. Bring to a boil. Using a candy thermometer, bring the mixture to 225 degrees. Remove from the heat and allow to cool for one hour.
Your ginger can now be stored in the syrup in a glass jar in the refrigerator or drained and tossed in raw sugar. Be sure to save the syrup for cocktails, ice cream or a very spicy pancake topping.