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White Fudge with Crystallized Ginger & Cranberries

White Fudge with Crystallized Ginger & Cranberries



  • 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


1. Line 8- or 9-inch-square baking pan with foil.
2. 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 234ºF). Remove from heat.
3. 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.