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Ginger Fudge

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Ingredients
  • small tin condensed milk
  • 4 ounces butter
  • 6 ounces sugar
  • 2 tablespoons syrup
  • 8 ounces ginger snaps (crushed)
Instructions

Bring milk, butter,sugar and syrup to boil, stirring. Take off heat and beat for 2 minutes. Stir in crushed biscuits and press into Swiss roll tin. Cut when cool. Best kept in refrigerator or freezer.

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