White chocolate and ginger fudge

Makes 16 bars Desserts and puddings

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Method

Start recipe 1 day before serving

The day before, grease and line a 20x30cm tin. Combine the sugar, glucose and cream in a large pan and bring to the boil over a medium-high heat.

Whisk regularly, then start to whisk continuously towards the end to prevent the bottom sticking and burning. Continue to cook until the mixture reaches 118C on a sugar thermometer and remove from the heat.

Add the butter to the pan. Whisk to combine and set aside to cool for 5 minutes. Add the white chocolate to the pan and whisk to combine. (Adding it in before the sugar and cream mixture has cooled slightly will cause it to seize up.) When the chocolate is fully melted and combined, add the ginger and vanilla paste. Stir through and, working quickly, pour the mixture into the prepared tin. Spread it out level and set aside at room temperature to cool.

Once cooled, cover with cling film and leave to set completely at room temperature overnight.

The next day, remove the fudge from the tin. Cut the fudge in half lengthways to make two 15x20cm pieces. Cut each piece into 2.5x15cm bars to get 16 bars in total. Wrap the bars in cellophane or greaseproof paper and tie with a ribbon ready for gifting. Alternatively, slice the bars into little cubes of fudge for serving at a party. The fudge will keep in an airtight container in a cool place for up to 6 weeks.