White Fudge with Crystallized Ginger & Cranberries
1 1/2 cups granulated sugar
1 teaspoon ground ginger
2/3 cup (5 ounce can) evaporated milk
2 tablespoons butter
2 cups miniature marshmallows
2 cups (12 ounce package) white morsels
1 1/4 cups (6 ounce package) sweetened dried cranberries, coarsely chopped
1 (2.5 ounce) jar or 1/2 cup crystallized ginger
Line an 8" x 8" or 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.
In a medium, heavy-duty saucepan, combine sugar and ground ginger. Add evaporated milk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes to soft ball stage or 234°F to 240°F on a candy thermometer. Remove from heat. Stir in marshmallows, morsels, cranberries and crystallized ginger. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan.
Refrigerate until firm, about 1 1/2 hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Crystallized ginger can be found in the spice aisle of the grocery store.
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