This can be used as a garnish for gingerbread; it can also be served alone at the end of a meal.
Peel ginger and cut it into paper-thin slices, using a vegetable peeler.
Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 15 to 20 minutes.
Drain in a colander; roll each piece in sugar. Ginger can be candied several days ahead and stored in an airtight container.