INGREDIENTS: 395g can sweetened condensed milk 1 cup caster sugar 2 tablespoons glucose syrup 125g butter, chopped 1 cinnamon stick 2 cardamom pods, bruised 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 180g white chocolate, finely chopped 1/2 cup dry-roasted almonds INSTRUCTIONS: Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place condensed milk, sugar, syrup, butter, cinnamon, cardamom, ginger and nutmeg in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved. Using tongs, carefully remove and discard cinnamon and cardamom. Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate until combined and melted. Spoon into prepared pan. Smooth top. Carefully press almonds into top (see note). Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm. Cut into 2.5cm pieces. Serve. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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