Description[]
Source: Company's Coming Entertaining For The Holidays - Jean Pare
A unique take on fudge, with ginger balancing the sweetness. This creamy sweet can be made ahead and served on a tray of goodies.
Ingredients[]
- 4 cups (1 l) miniature marshmallows
- 1 1/2 cups (375 ml) granulated sugar
- 3/4 cup (175 ml) evaporated milk
- 1/4 cup (60 ml) butter (or hard margarine)
- 1/4 tsp. (1 ml) salt
- 3 cups (750 ml) white chocolate chips
- 1/2 cup (125 ml) chopped walnuts, toasted
- 1/2 cup (125 ml) minced crystalized ginger
Directions[]
- Line 9 x 9 inch (23 x 23 cm) pan with greased foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
- Set aside.
- Combine first 5 ingredients in large saucepan.
- Heat and stir on medium until boiling.
- Boil for 5 minutes, stirring constantly.
- Remove from heat.
- Add chocolate.
- Stir until melted.
- Add walnuts and ginger.
- Stir.
- Spread evenly in prepared pan.
- Let stand at room temperature until set.
- Holding foil, remove fudge from pan.
Cuts into 64 squares