Ginger and fudge make a surprisingly good team. You really ought to try these!
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INGREDIENTS
1 12 oz can of evaporated milk
2 cups of granulated sugar
1 tbsp of butter
2 tbsp of minced ginger
SUPPLIES
A 6×6 pan (if you’d rather use an 8×8 pan, just double the ingredients)
Some parchment
A saucepan
A spatula
A thermometer
A stand mixer
DIRECTIONS
Line the baking pan.
In a saucepan over low heat, add the milk, sugar and butter.
Stir constantly until it starts to simmer, then add the ginger, turn the heat up to medium low, and continue stirring.
When the temperature reaches 225 degrees F, turn the heat up to medium and, you guessed it, continue stirring.
Stir constantly and raise the temperature gradually, to prevent scorching the milk.
Once the temperature reaches 235 degrees F, remove the pan from the heat and let it cool for about 5 minutes.
Transfer the mixture to a mixing bowl and mix it on medium using the paddle attachment. If you really want to experience the “old-fashioned” fudge experience, feel free to beat this by hand.
Continue mixing until it thickens and loses its gloss.
Transfer it to a lined baking pan and smooth it into an even layer.
Leave it on the counter to set, then cut it into whatever size pieces you’d like.
