Deep Dark Fudge with Candied Ginger

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

Preparation

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.