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|2 tbsp||Golden syrup|
|1 tsp||Ground ginger|
|½ tsp||Mixed spice|
|1 tsp||Vanilla essence/extract|
- Grease a 16 cm square tin with butter. Place all ingredients in a saucepan and bring to the boil. Boil for five minutes or until the mixture reaches the soft ball stage (or 110deg C on a sugar thermometer).
- Remove from the heat and beat for 1 minute until creamy. Spread into prepared tin and score the surface in squares.
- Set aside to cool, but slice before fudge gets completely cold or it may shatter.