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Deep Dark Fudge w/ Candied Ginger




Source of Recipe


2008 Christmas with Southern Living


Recipe Introduction


This recipe calls for using wasabi paste in the fudge. I went ahead and tried that and Mr. Kim was the only one that liked it. The flavor of the wasabi really comes through. The heat wasn't the problem, I've had chocolate infused with chile and liked it. Jessica and I thought that we would have definitely liked it without the wasabi.



List of Ingredients




1 1/4 c. sugar
5 oz. evaporated milk
2 T. butter
1/8 t. salt
2 c. miniature marshmallows
2 t. wasabi paste (optional - JUST DON'T)
1 2/3 c. 60% cacao bittersweet chocolate morsels
1 t. vanilla
3 T. minced crystallized ginger


Recipe



Spray a 8" square disposable aluminum pan with oil. Line the bottom with parchment paper and spray lightly.

Mix the sugar, milk, butter and salt in a heavy saucepan. Cook over medium heat to soft ball stage (about 230 degrees), stirring constantly. Remove from heat and add the rest of the ingredients, beating by hand until smooth and melted. Spread in the prepared pan, cool and refrigerate until firm. Cut into squares.

Yield: 1 1/2 pounds