1/4 tsp Ginger, ground
3/4 tsp Green Cardamom, ground
1/4 tsp Saigon Cinnamon
pinch Cloves, ground
11 oz white chocolate chips
3/4 Cup sweetened condensed milk
1 tsp Mexican Vanilla Extract
pinch Sea Salt, fine
In a small bowl, blend the chai spices together and set aside. Prepare a 9×9 heatproof pan with non-stick spray.
Using a double boiler or heavy-bottomed small saucepan, melt the white chocolate pieces over low heat. Add the sweetened condensed milk to the melted chocolate, and stir to combine. Once the mixture is completely smooth, remove from heat.
Stir vanilla and sea salt into the fudge mixture. Gently fold in chai spices, and use a spatula to transfer the mixture into your prepared pan.
Chill in the fridge for at least 1 hour, or until fudge is firm. Cut into squares and serve cool or at room temperature. Store finished bars, covered and refrigerated, for up to one week.