Pour the sugar, corn syrup, and butter into a medium saucepan over medium heat and stir constantly until the mixture reaches a gentle boil, about 3 to 4 minutes.

Add the minced fresh ginger and salt, stirring well, and continue cooking for 2 minutes to infuse the ginger flavor.

Let the mixture boil without stirring for 8 to 12 minutes, or until it reaches 300°F on a candy thermometer (hard-crack stage).

Remove the pan from heat and quickly stir in the vanilla extract.

Add the baking soda all at once and stir vigorously for 30 seconds until the mixture foams and puffs up.

Line a 9x13 inch baking pan with parchment paper, leaving an overhang on all sides.

Pour the hot candy mixture into the prepared pan and spread it evenly to about 1/2 inch thickness using a buttered spatula or wooden spoon.

Allow the candy to cool at room temperature for 15 to 20 minutes until firm enough to handle but still warm, then use a sharp knife to cut into 24 pieces.

While the pieces are still slightly warm, toss them in the cinnamon-sugar coating until all sides are evenly coated.