*We used Whittaker's chocolate as the white chocolate must have a good percentage of cocoa in it for the fudge to set. This recipe will not work with chocolate melts.
Stirring continuously will ensure that the fudge doesn't burn.
The texture of the fudge will be smooth and of a set caramel consistency. The fudge needs to be stored in the fridge. Leaving it at room temperature will make it quite sticky.
Scatter chopped candied ginger over the fudge before refrigerating.