This creamy white fudge recipe is perfect for those who love the flavor of ginger. Featuring crystallized ginger and dried cranberries, this fudge makes an attractive and sweet holiday gift.
- 1 1/2 cups granulated sugar
- 1 teaspoon ground ginger
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons butter
- 2 cups miniature marshmallows
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1 1/4 cups (6-oz. pkg.) sweetened dried cranberries, coarsely chopped
- 1 jar (2.5 oz.) or 1/2 cup crystallized ginger
LINE 8- or 9-inch-square baking pan with foil.
COMBINE sugar and ground ginger in medium, heavy-duty saucepan. 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 234º F). 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. Lift from pan; remove foil. Cut into 48 pieces.
COOKING TIP: Crystalized ginger can be found in the spice aisle of the grocery store.
Review This Recipe
Easy, Creamy -- Nobody Can Eat Just One
Although I made these for the Christmas holidays, I am tempted to try them again at Easter and Derby. These were very simple to make, although it took me a bit to find crystallized ginger that was REASONABLY priced (I located some at Whole Foods Market, where it was sold in varied amounts), but in the end, it was worth it. I had enough for my own personal use and to have as gifts. Creamy, they melted like butter in the mouth; not overly sweet, but satisfying enough to quench any sweet craving. You have the cross between that tartness of the cranberries and the sweetness of the morsels, and the ginger adds a nice little kick. Your major problem is likely running out, or finding that you're eating way too many yourself!
Read More Reviews