Christmas fudge

In partnership with Mainland

Nothing calls for mouth-watering buttery fudge quite like Christmas, especially when it’s flavoured with gingerbread or topped with crushed candy canes and honeycomb toffee. Sounds delicious to us - you just need to decide whether to keep it or treat it.

Prep Time: 15 mins

Serves: 4

Cook time: 10 mins

Ingredients

130 grams	Mainland Unsalted Butter, diced
200 grams	soft brown sugar
400 gram	can condensed milk
115 grams	white chocolate, chopped
4	candy canes, crushed

Toppings

Crushed Candy Cane

Crushed honeycomb toffee

Gingerbread topping

2 tsp	Ground Ginger
1 tsp	Ground Cinnamon
1/2 tsp	Ground Nutmeg
Icing	sugar

Directions

1. Line the baking pan with greaseproof paper.
2. Place the butter, sugar and condensed milk in a saucepan. Bring to a simmer and stir until hot and well combined. Remove from the heat, add the white chocolate and mix until the white chocolate has melted and is fully combined. If creating the gingerbread fudge, add the spices here.
3. Pour the mixture evenly into the lined baking pan. Sprinkle your chosen topping over the top then place in the fridge for at least 3-4 hours to set, or overnight.
4. Remove from the fridge and cut into small cubes before serving.

The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to nzherald.co.nz/eatwell