Chai Tea Fudge

FOR THE CHAI TEA FUDGE:

Line an 8×8 inch (20cmx20cm) pan with parchment paper (leaving a 2-inch /5 cm overhang on two sides ).

In a large microwave safe bowl combine condensed milk, butter and salt. Microwave on high for 3 minutes. It will be very bubbly. Add the white chocolates chips. Stir well until all the chocolate is melted and the mixture is really smooth. Add the Chai spices and Chai tea syrup. Mix one more time.

Spread evenly to the edges of the prepared pan. Smooth the top. Refrigerate or freeze until completely set. Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Cut into 36 squares. Eat them all or try not to!

FOR THE CHAI SPICES MIX:

Mix all the spices in a small jar. Store in the fridge.

CHAI TEA SYRUP / CONCENTRATE: (Adapted from « Best Recipes .com /au »)

I personally prefer to put all my spices in one large tea filter bag that I tie it shut with kitchen twine. I do the same with the tea in another filter. If you use teabags don’t forget to take the labels off. You can use a cheesecloth square section as well, or you can just add your spices to the water and strain them out later.

Bring the water to a boil in a large pot. Add tea and spices. Reduce heat, cover and simmer for 20/25 minutes. Remove the pot from the heat. If you are using tea filter bags or cheesecloth and tea bags, just take them off the water. (If not strain concentrate and pour it back into the pot.) Add brown sugar and maple syrup. Stir well to dissolve and bring to a boil. Reduce heat to a simmer.

Continue simmering,uncovered, until the liquid reduces to a syrup, approximately 1 cup. Allow to cool for 10 minutes then pour the syrup into a sterilized bottle/jar. Store in the fridge.