Prepare a pan: 9x9 if you want it thick, or 13x9 if you want it thin. Line pan with aluminum foil and apply nonstick cooking spray. Measure out of the other ingredients so they are staged and ready to go.
In a larger saucepan, combine the butter, sugar, and evaporated milk. Cook at medium-high heat and stir until the butter and sugar melt. Continue to cook, stirring occasionally, until the mixture boils.
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.)
After five minutes, take the pot off the burner and immediately add the white chocolate chips. Stir until they are melted and smooth. Work fast so that everything stays hot.
Quickly add the marshmallow cream, maple flavor, 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. Smooth out the top; an offset spatula works well.
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.
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