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I combine two fall favorites--maple and ginger--in this sweet, smooth fudge. One piece just isn't enough!
This recipe is:
Diabetic Friendly
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Maple Ginger Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p137
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Reviewed on Mar. 09, 2011 by HeatherHH
The taste of this was wonderful. However, it did not set for me, despite having my husband beat it with a wooden spoon for over 5 minutes. I will stick to my easy setting marshmallow creme fudge recipe and just try using ginger and maple for my flavoring.
Reviewed on Dec. 08, 2010 by Trinodino
Yum! This fudge is delicious. It's moist, creamy and melts in your mouth. Leave it out to get this texture. If you put it in the fridge it gets kind of dry and crumbly. You can't taste the ginger, just maple, but it's really good!
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