I love candied ginger. In baking, it just brings the flavor up some many notches. But, for the individual who prefers/needs to reduce/eliminate sugar, it has been locked down onto the “Do Not Use” category of ingredients……that is, until now….
Line a cookie sheet with parchment paper, and lightly sprinkle a scant amount of erythritol on the paper. Set aside.
Prepare the ginger: Using a spoon, peel the ginger. Slice or chop to your desired size.
Put the ginger and water in a pot.
Bring to a boil, then reduce to medium-high heat. Cover, and cook until ginger is tender. Depending on the size of your ginger, this can take anywhere from 35 minutes to an hour.
Drain the ginger, reserving 1/8 cup of the water.
Return the ginger and the reserved water to the pot along with the erythritol.
Set over medium-high heat, and bring to a boil, reduce to a rolling boil that doesn’t expand. (Hot sugar water will produce a serious burn, so you want to be careful and ensure it doesn’t boil over, which it shouldn’t if you use the same pot as you used to cook the ginger.)
Cook, stirring rather frequently, scraping down the sides of the pot. You want the sugar syrup to evaporate and the ginger to crystalize. This should take approximately 20 minutes.