I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting.
The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown sugar melted in water, for 35 minutes.
Then I leaved the slices to dry on a drying rack overnight. Then I rolled the pieces in sugar to coat them (I found the recipe online).
The result I was expecting to get is something very candied, almost transparent, like this piece (bought in a store):
what I actually ended up getting was much darker and the sugar didn't stick to the pieces at all:
It still tastes quite good, but it isn't as sweet as the one from the store, and didn't look quite as good.
I would love to know how to salvage this batch, or have more tips on successfully candying ginger to a perfect result next time.