1 1/4 cups granulated sugar
2 tbsp butter
1/8 tsp salt
2 cups miniature marshmallows
2 tsp wasabi paste*
1 2/3 cups bittersweet chocolate chips**
1 tsp vanilla
3 tbsp minced crystalized ginger
Line a lightly greased 8-inch square pan with nonstick aluminum foil; set aside.
In a medium-size heavy-duty saucepan combine the sugar, evaporated milk, butter, and salt. Cook the mixture over medium heat, stirring constantly, until boiling; boil 4 minutes, stirring constantly. Remove pan from the heat. Add the miniature marshmallows, wasabi paste - if using, chocolate chips, and vanilla. Using a wooden spoon, beat by hand until melted and smooth. Spread the fudge into the prepared pan. Sprinkle the crystalized ginger over the top of the fudge and press down lightly into the fudge. Refrigerate for 2 hours or until firm. Cut into squares.
Yield: 1 1/2 lbs
*The Wasabi paste is optional but will lend an Asian influence to the fudge, if used.
**Best if you use 60% cacao chocolate