October 19, 2011

White Fudge with Crystallized Ginger and Cranberries

Makes: 49 pieces

Line 8 or 9 inch, square baking pan with foil.

1-1/2 cups. granulated sugar
1 tsp. ground ginger
2/3 cup.(5 fl.-oz. can) Carnation Evaporated Milk
2 tbsp. butter
2 cups. miniature marshmallows
2 cups.(12 oz. pkg) Nestle Toll House 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

    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, 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 pieces.

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