Crystalized Ginger

I made several batches of ginger for Christmas gifts. Peeling was the hardest part. I made a small batch without peeling, but the ginger was a darker color. Soaking the raw ginger in water and then using the cup part of the spoon turned over and pushing or pulling seemed to work best for peeling. The round area of the spoon scrapped the round edges of the ginger better than a knife or peeler. Soaking in water made the peel softer and easier to loosen. Would love to hear of any of your experiences.

For cooking, I used a large skillet and simmered the slices covered with water for 20 minutes. Then, drained and added sugar and a little of the liquid; then cooked and stirred over medium heat until sugar crystalized.