Gingerbread Fudge

200g white chocolate, chopped
1 cup (220g) caster sugar
60g glucose syrup
1 tablespoon vanilla bean paste
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
395g can sweetened condensed milk
125g butter

Line your tin of choice with baking paper for easy removal once set.
In a saucepan add the sugar, butter, condensed milk on medium heat and stir continuously until the butter melts and the sugar dissolves.
Increase the heat then once boiling reduce to a simmer for 5 to 6 minutes until the colour changes to a darker, creamy fudge colour. Don’t skip this step.
Remove from the heat and add the ginger, vanilla bean paste,cinnamon and nutmeg, stir really well to combine, now add the chopped chocolate into the pan and the heat will.melt the chocolate very quickly. Once the mixture is smooth pour into the prepared tin and smooth the mix to the edges of the tin. Leave out of the fridge to cool for 2 hours then place into the fridge for minimum of 3 hours.
Cut into pieces and serve.
Great to share with friends and family over the Christmas period. Enjoy.

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