Gingerbread Fudge

INGREDIENTS:

• ¾ cup sweetened condensed milk
• 12oz white chocolate, chopped (or chips)
• 2-3 tsp ginger, sifted
• ½-1 tsp cinnamon, sifted
• ½-1 tsp nutmeg, sifted

DIRECTIONS:

1. Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
2. Immediately add the spices and combine thoroughly.
3. (Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
4. Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
5. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.

NOTES:

• Prep time doesn’t include setting time which usually takes about 3 hours.
• If stored in an airtight container, they should keep for 2 weeks.