1. Grease a slice tin, 275mm x 175mm x 35mm H, with vegetable oil spray and line with baking paper.
2. Place the white chocolate, condensed milk, butter and salt into a medium saucepan and stir continuously over medium heat, induction setting 6.
3. Once the chocolate has completely melted, add the ginger and pour the mixture into the prepared tin, then spread it into an even layer.
4. Place into the refrigerator for a minimum of 3 hours.
5. Remove the fudge from the tin and slice into 85mm x 20mm pieces.

Notes:

• For clean slices, use a sharp knife which has been warmed with hot water.
• Store in an airtight container at room temperature in a dry and cool place for up to 2 weeks. If the fudge is stacked in the container, separate each layer with a sheet of baking paper.