Gingerbread fudge

Instructions

1. Step 1

   Grease and line the base and sides of a 20cm square cake tin with baking paper.

2. Step 2

   Put the butter, sweetened condensed milk, brown sugar and golden syrup into a medium sized saucepan. Stir over a low to medium heat until the butter and sugar are melted. Continue stirring until the mixture is hot enough to melt the chocolate when added (about 75°C). Do not allow the mixture to boil.

3. Step 3

   Stir in Gregg's Ground Ginger, Gregg's Ground Cinnamon, Gregg's Ground Nutmeg and Whittaker's white chocolate, until the mixture is smooth and chocolate melted. The mixture will thicken slightly and be a little sticky.

4. Step 4

   Pour into the prepared tin, swirling the top with a knife. Refrigerate for 3-4 hours or overnight, until the fudge is set.

5. Step 5

   Cut into pieces and store in a container in the refrigerator.