Basingstoke CAREGiver Ingrid, known to us as our own "Big Cook", won a competition for a festive recipe to be included on the Bring Joy Foundation Christmas cards. Here is Ingrid's recipe for Festive Gingerbread Fudge:
177ml of sweetened condensed milk
340g of white chocolate chips
2-3 tsp ground ginger, sifted
½ -1 tsp of cinnamon, sifted
½ -1 tsp of nutmeg, sifted
Pour the condensed milk and the white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost melted. DO NOT OVERHEAT. Stir until completely blended and smooth.
Add the spices immediately and combine thoroughly.
Transfer to an 8x8 inch lined baking pan. Leave to set in the fridge.
Once set cut into cubes and keep in an airtight container in a cool dry place.
Eat and enjoy!
Here are Big Cook and her colleague Little Cook at work.