Deep Dark Fudge with Candied Ginger

Ingredients

• 2 tablespoons butter 
• 1.7 cups cacao bittersweet chocolate morsels 60% with ghirardelli
• 3 tablespoons crystallized ginger minced
• 5 oz evaporated milk canned
• 2 cups marshmallows miniature
• 0.1 teaspoon salt 
• 1.3 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• wooden spoon
• aluminum foil

Directions

1. Line a lightly greased 8" square pan with nonstick aluminum foil; set aside.
2. Combine first 4 ingredients in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 4 minutes, stirring constantly.
3. Remove from heat.
4. Add marshmallows, wasabi paste, if desired, plus chocolate morsels, and vanilla. Beat by hand with a wooden spoon until melted and smooth.
5. Spread fudge into prepared pan.
6. Sprinkle top with crystallized ginger, and press lightly into fudge. Refrigerate 2 hours or until firm.
7. Cut into squares.