Sugar (white or brown)
Peel and grate the ginger. Put it in a saucepan and cover with cold water. Bring it to a boil, then drain the water and rinse the ginger in a colander. Fill the saucepan with water a second time and bring the ginger to a boil. Reduce heat and cook for about 40-50 minutes. Let stand 10-20 minutes.
Then, drain the cooking water and rinse the ginger. Repeat cooking with a new dose of water. Boil over low heat for another 40-50 minutes. Then, rinse and drain the ginger. Chop it in a blender for a while.
Weigh the ginger mixture and return to pot. Add the same weight of sugar and the lemon juice (about 1 tablespoon of juice per 250 g of “mash”). Simmer the ginger about 60 minutes, stirring often with a wooden spoon. The caramels are ready when the mixture starts to pull away from sides of pan.
Cover a rectangular dish (of suitable size) with transparent film. Pour the ginger paste in it and spread it evenly, to a thickness of about 2 cm. Let cool and dry for 24 hours, covered with transparent film. It is ready when it no longer sticks.
Cut the ginger caramel paste into candies with a sharp and oiled knife. Then wrap each caramel in sugar.
Store the ginger caramels in a metal box.