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Fed up with Fruitcake and Fudge? Sick of Snickerdoodles? Looking for the tastiest, most addictive sweet that you can make for next to nothing? Then here’s your answer: chocolate-covered candied ginger! It’s simple to make, relatively fast and unlike many treats that you might send as gifts for the holidays, it’s guaranteed to get eaten. Recipe follows.

I knew I wanted to make something tasty to send out to friends, family and editors for the holidays but didn’t want to break my back or my bank. When walking home through Chinatown, I found the secret right in front of me – ginger! At most Chinese markets, it’s only about 99 cents a pound. For under 5 bucks, I was well on my way to completing my Christmas shopping. A 5 pound bag of sugar (another couple bucks) and a couple bags of chocolate chips and I was ready to start cooking. That’s right – just 3 ingredients! But if you want to splurge and spend an extra 50 cents, you can make it extra special with orange zest.

Ingredients:

• 2 pounds fresh ginger
• 3 cups sugar
• 1 bag semi-sweet chocolate chips
• Zest of 1 orange (optional)

Step 1: Peel the Ginger
This is where most of your time and labor takes place. You can peel ginger easily enough with a vegetable peeler, but all the nobs and irregular pieces make this kinda a chore. Make sure to cut off any dried out bits – you definitely want the freshest ginger you can get.

Step 2: Chop the Ginger
This is the fun part. Chop the ginger into bite-sized morsels. I recommend a mixture of long, thin strips and small ¼” nubs.

Step 3: Boil the Ginger
Put your chopped ginger in a pot and cover with water. Boil it for a half hour until the ginger’s tender. Once it’s boiled, drain the water and return the ginger to the pot.

Step 4: Candying the Ginger
Add 2 cups of sugar to the ginger and return to heat. Stir the mixture until the sugar is melted and lightly bubbling. Make sure there’s enough liquid to barely cover the ginger. Add a tablespoon or two of water as needed. Now simmer the mixture for about an hour, stirring every five minutes or so, until the ginger is translucent. Once the ginger looks like amber, you’re ready for the next step.

Step 5: Sugar Coating
Put a cup of dry sugar in a large bowl. Using a slotted spoon, transfer the candied ginger into the sugar bowl (small batches is easier), and toss until it’s coated. To remove excess sugar, give the finished candy a shake in a colander. Put the pieces into an airtight container and let it cool.

At this point, you have perfectly yummy candied ginger. If you’re so inclined, you can stop here and enjoy the sweet and spicy fruits of your labor. Of course, it’s even better dipped in chocolate! (what isn’t?)

Step 6: Chocolate Covering
Melt a bag of chocolate in a double boiler (or just nuke it if you prefer). Add the zest of one orange for extra flavor if you like. Once the chocolate is uniformly melted, through in your candied ginger bits. Stir them until they’re fully coated. Now just pick out the pieces one at a time (or in small clumps) and space them out on a wax paper-lined cookie sheet or two. Chill the sheets in the fridge for a half hour or so, and voila! Chocolate-covered candied ginger!