Recipe: White Fudge with Crystallized Ginger and Cranberries

WHITE FUDGE WITH CRYSTALLIZED GINGER AND CRANBERRIES

1 1/2 cups granulated sugar
1 teaspoon ground ginger
2/3 cup evaporated milk
2 tablespoons butter
2 cups miniature marshmallows
2 cups (12-ounce package) white morsels
1 1/4 cups (6-oune package) sweetened dried cranberries, coarsely chopped
1 (2.5 ounce) jar 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 4-5 minutes until temperature reaches 234 degrees F (use 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.

Lift from pan; remove foil. Cut into pieces.

*Crystallized ginger can be found in the spice aisle of the grocery store.

Yield: 49 pieces
Source: Nestle Carnation