1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cup white chocolate chips, 1 bag
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon ginger
1/4 teaspoon cloves
1 bag leaves from black tea
PREPARE and Line an 8 x 8 -inch or 9 x 9 -inch baking pan with parchment paper.
COMBINE in a small sauce pan, heat the chocolate chips and sweetened condensed milk over medium heat.
STIR the mixture until the chocolate chips begin to melt and you achieve a smooth consistency. Add all remaining ingredients and continue mixing until fully combined. Pour fudge into prepared pan.
REFRIGERATE until fudge is set (about 1 hour).
STORE in an airtight container for up to a week.
Recipe Credit to Natalie Mortimer & Holly Erickson from The Modern Proper