Gingerbread fudge

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

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.

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.

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

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