MAKES: 24
Ingredients
- 375g good-quality white chocolate
- 397g tin condensed milk
- 2 tsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp mixed spice
- Christmas sprinkles, to decorate
Method
- STEP 1
Break the white chocolate into a heatproof bowl and melt over a pan of simmering water. Allow to cool slightly, then stir in the remaining ingredients well to combine.
- STEP 2
Spoon into a lined 18cm square tin and smooth the top with a spatula. Sprinkle with the decorations, then leave to set until firm, covered loosely with a tea towel. Cut into 24 squares to serve.
https://www.olivemagazine.com/recipes/baking-and-desserts/gingerbread-fudge/