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Ginger Fudge

small tin condensed milk
4 oz butter
6 oz sugar
2 tablespoons syrup
8 ozs ginger snaps (crushed)

Bring milk, butter,sugar and syrup to boil, stirring. Take off heat
and beat for 2 minutes. Stir in crushed biscuits and press into
Swiss roll tin. Cut when cool. Best kept in refrigerator or freezer.

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