I’m sure I’m not the only one who has stumbled upon an ingredient in their cupboard and thought “oh what the heck”? Well that’s sort of what happened here. I found wasabi and I immediately thought of ginger. Now how I ended up with homemade fudge, I cannot say.
I know it sounds like quite an unusual combination (ok, fine, it IS a weird combination!), but it works! The wasabi is not very pronounced, it’s just a touch of heat. The crystallized ginger is really the star of this fudge! It’s sweet, but with that bite that only ginger can provide! The dried cherries are a nice, tart surprise! You can leave out the wasabi all together and this would still be a fantastic fudge-assuming you like ginger that is! Ok, even if you left out the wasabi AND the ginger, you’d still have a rockin piece of fudge! Now if you are going to omit the cherries too then you may have to go find a new recipe!
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Fudge on the edge! Wasabi, crystallized ginger and dried cherries!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 1/4 cup sugar
- 1 5oz can evaporated milk
- 2 T butter
- 1/8 t salt
- 2 cups mini marshmallows
- 2 t Wasabi paste
- 1 2/3 cups bittersweet chocolate such as Ghirardelli
- 1 t vanilla extract
- 3 T crystallized ginger, chopped
- 3/4 cup dried cherries
- Line an 8x8 square pan with foil. Set aside.
- Combine sugar through salt in a saucepan. Cook over medium heat stirring constantly until mixture comes to a boil. Remove from heat. Add in marshmallow, wasabi paste and chocolate. Stir by hand until melted and completely smooth. Stir in cherries. Pour into prepared pan. Sprinkle with ginger, pressing onto fudge. Refrigerate for at least 2 hours.