I admit it: I was skeptical about maple ginger fudge.
Forgive me, Father, for I have sinned. Holy crap, that’s amazingly good fudge. I made half the batch straight-up maple and haven’t tried it yet (because the ginger went in last, so all the fudge scraps, or as I so charmingly call them, fudge droppings, are gingery), but I’m actually betting the maple ginger is better, due to the ginger cutting some of the sweet.
Wow, holy beans. That’s good stuff! I hope the lady I’ve made it for is pleased! :)
(Oh, the recipe is here. Don’t believe the bit about “stir occasionally”–one of the secrets to brilliant fudge is stirring constantly from when the heat goes on, which means you need to have EVERYTHING ready before you start. And these are the changes I made to the recipe:
– doubled the candied ginger
– doubled the maple
– 12oz, not 10, of white chocolate
This recipe is, incidentally, basically the one I use for fudge, except with semi-sweet morsels (Nestles are best) instead of white chocolate, and without the maple/ginger.)
Next up: dairy-free chocolate fudge!