Deep Dark Fudge with Candied Ginger

A dab of wasabi paste gives this fudge an intriguing Asian influence.

Yield: 1 1/2 lb.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours


  • 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


  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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