Peel and rinse your ginger root, and then slice it into thin pieces (either matchsticks or medallions are ideal).

Put your water and ginger slices into a pot and bring to a boil, then turn down to a simmer and cook for 30 minutes. This process softens the ginger and its flavor.

Once your ginger has softened, drain off & save any liquid beyond 3 Tablespoons. Add the coconut sugar to the pot, stir everything until evenly-coated, and then turn on medium heat until boiling and then turn down to low.

Simmer for 25-35 minutes, stirring often. The sugar should melt in the first few minutes, and you can tell that it's done when almost all the moisture is gone and the sugar starts to smell like caramel. It will be so dark that it looks burnt, but if it starts to smell even a little burnt, take it off the heat immediately.

Once done, dump your ginger pieces onto a bit of parchment and separate each one. Let them harden for the next hour, and then out them into a container with a lid, add the last teaspoon of coconut sugar, and shake all the pieces until evenly coated; use another ½ teaspoon if needed. Now they're ready to use or store.