This is an invert sugar syrup using fresh ginger. The syrup can be used in place of molasses for light-colored ginger snaps; also as a drink flavoring.
By weight:
1 part fresh ginger, chopped fine
2 parts sugar
4 parts water
pinch of salt
For example, starting with 3 ounces of ginger, 3/4 cups sugar, and 1 1/2 cups water, the yield was just under 1/2 cup of syrup.
Place all ingredients in a saucepan. The ginger does not need to be peeled. Bring to a boil, then lower to a steady simmer. Cook for 45 minutes or longer, until the syrup is of the desired consistency (60 minutes worked for me). Cool slightly and strain through a fine-meshed strainer.
Stored covered in the refrigerator for up to two weeks.
Notes: try freezing in ice cube trays? (It might be a sticky mess…)
2021 Very spicy and good. I add a tbsp of lemon juice just because I had it left over from something else.