Maple chips can be found in some specialty baking stores or on the internet. (I get mine from The Prepared Pantry.) If you can’t find maple chips, you can substitute white chocolate chips and add 1.5 tsp of maple extract to get a similar flavor.
- 3 cups granulated sugar
- 3/4 cup (6 oz) butter
- 2/3 cup evaporated milk
- 10 oz maple chips
- 7 oz marshmallow cream
- 2 tsp ground ginger
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp candied ginger, finely chopped
- 3/4 cup toasted pecans, coarsely chopped
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a medium-large saucepan, combine the butter, sugar, and evaporated milk. Place over medium-high heat and stir until the butter and sugar melt. Continue to cook, stirring occasionally, until the mixture comes to a boil.
3. Keep the candy at a rolling boil, stirring constantly, for five minutes. (If you have a candy thermometer and want to use it, you will be cooking the candy to soft-ball stage, 240 degrees.)
4. After five minutes, remove the candy from the heat and immediately stir in the maple chips, stirring until they are melted and the mixture is smooth. It is important to work quickly, so that the fudge retains its heat and effectively melts the maple chips.
5. Quickly add the marshmallow cream, vanilla, ground ginger, salt, pecans, and chopped candied ginger, and stir. Once the marshmallow cream has melted and all of the ingredients are incorporated, pour the fudge into the prepared pan and smooth it into an even layer.
6. Allow the fudge to set at room temperature for several hours. Once set, lift it out of the pan using the foil as handles. Use a large, sharp knife to cut the fudge into small one-inch pieces to serve.
7. Maple Ginger Fudge can be stored in an airtight container at room temperature or in the refrigerator for up to two weeks.