Deep Dark Fudge with Candied Ginger |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
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A dab of wasabi paste gives this fudge an intriguing Asian influence. Ingredients:
1 1/4 cups sugar |
1 (5-oz.) can evaporated milk |
2 tablespoons butter |
1/8 teaspoon salt |
2 cups miniature marshmallows |
2 teaspoons wasabi paste (optional) |
1 2/3 cups 60% cacao bittersweet chocolate morsels (we tested with ghirardelli) |
1 teaspoon vanilla extract |
3 tablespoons minced crystallized ginger |
Directions:
1. Line a lightly greased 8 square pan with nonstick aluminum foil; set aside.
2. Combine first 4 ingredients in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 4 minutes, stirring constantly. Remove from heat. Add marshmallows, wasabi paste, if desired, plus chocolate morsels, and vanilla. Beat by hand with a wooden spoon until melted and smooth. Spread fudge into prepared pan. Sprinkle top with crystallized ginger, and press lightly into fudge. Refrigerate 2 hours or until firm. Cut into squares.
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