- 20 mins + cooling
- 6 mins
Grease and line a 17x27cm slice tin with baking paper with the long sides extending over the sides.
Place butter, condensed milk, sugar and maple syrup in a large microwave-safe bowl and microwave for 2 minutes on medium heat. Stir the mixture and microwave for a further 2 minutes, remove, stir and microwave for a final 2 minutes (6 minutes in total).
Roughly fold dark chocolate and vanilla bean paste into mixture then leave to sit for 1 minute then whisk through until the mixture is smooth and glossy. Fold in ½ cup pistachios, ½ cup chopped glacé cherries and ¼ cup chopped crystallised ginger. Spoon mixture into prepared tin and spread with the back of a metal spoon until smooth.
Top fudge with remaining glacé cherries, ginger and pistachios, then refrigerate. Slice into small squares or bars once fully cooled. Keep chilled until serving in an airtight container for up to one week.
Ensure fudge has been chilled at least 6 hours or overnight before attempting to slice. When slicing, use a large knife run under hot water and dried. Clean knife and dry knife in between slicing to ensure clean slices of fudge.
Stored in an airtight container, Fudge will keep up to 2 weeks in the fridge and 3 months in the freezer.