Ginger Fudge
- 1/2 Tbsp butter
- 2/3 cup milk
- 2 cups sugar
- 1/4 cup Canton ginger
Melt the butter in a saucepan. Add sugar and milk. Bring to a boil. Boil without stirring to 238°F or until candy will form a soft ball when tried in cold water. Remove from the fire. Set aside until it has cooled. Beat and stir with a spoon or work with a spatula until candy begins to get sugary. Add the ginger. Spread in a shallow pan lined with butter. Mark in squares.
Submitted by Jul 18, 2009
15 min 30 min 45 min
15 min 30 min 45 min