395g can sweetened condensed milk
1 cup caster sugar
125g unsalted butter, chopped
2 tblsps glucose syrup
200g block white cooking chocolate, finely chopped
¼ cup lemon curd
½ cup mini meringue drops, coarsely crushed
Grease and line a 20cm square cake pan with baking paper, extending paper 3cm above pan edges.
Place the condensed milk, sugar, butter and syrup in a large saucepan. Stir, over a low heat for about 8 minutes, or until sugar is dissolved and mixture is smooth and glossy. Increase heat to medium and cook, stirring for a further 5 minutes, or until mixture thickens. Do not boil. Remove from heat.
Quickly stir the white chocolate into hot mixture until melted. Stir in the lemon curd and pour into the prepared pan, spreading evenly into corners. Sprinkle with meringues, lightly pressing into fudge. Refrigerate for about 6 hours, or overnight until firm.
Using paper as a guide, lift the fudge out of the pan onto a chopping board. Cut into rectangles to serve.
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