Name: Deep Dark Fudge with Candied Ginger
Prep time: 5 min
Cook time: 8 min
Total time: 2 h 13 min
Yield: 1 1/2 lb.
Ingredients: 1 ¼ cups sugar; 1 (5-oz.) can evaporated milk; 2 tablespoons butter; ⅛ teaspoon salt; 2 cups miniature marshmallows; 2 teaspoons wasabi paste (optional); 1 ⅔ cups 60% cacao bittersweet chocolate morsels (we tested with Ghirardelli); 1 teaspoon vanilla extract; 3 tablespoons minced crystallized ginger

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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Deep Dark Fudge with Candied Ginger

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