Description
A recipe for White Fudge With Crystallized Ginger and Cranberries

Ingredients

• 1 1/2 cups granulated sugar
  
• 1 teaspoon ground ginger
  
• 2/3 cup (5 fluid-ounce can) Carnation Evaporated Milk
  
• 2 tablespoons butter
  
• 2 cups miniature marshmallows
  
• 2 cups (12-ounce package) Nestlé Toll House Premier White Morsels
  
• 1 1/4 cups (6-ounce package) sweetened dried cranberries, coarsely chopped
  
• 1 jar (2.5 ounces) or 1/2 cup crystallized ginger

Preparation
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 234° 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 pieces.

Nutrition
Nutrition Information per serving: 90 calories; 25 calories from fat; 3 g total fat; 2 g saturated fat; 5 mg cholesterol; 15 mg sodium; 17 g carbohydrate; 0 g fiber; 14 g sugars; 1 g protein

Serves
(Makes 49 pieces)

Variations
no information available