Pour the sweetened condensed milk, butter, white chocolate chips, vanilla bean paste, salt and cinnamon into a medium saucepan.
3 cups white chocolate chips, 14 ounce can of sweetened condensed milk, 2 teaspoons vanilla bean paste, pinch salt, pinch ground cinnamon, 1 tablespoon unsalted butter
Over medium-low heat, melt this fudge mixture making sure to stir constantly. You don't want to leave it alone for too long in case it burns at the bottom! Stir until smooth and melted.
Pour the fudge mixture into the prepared pan. Scatter over your Christmas cookies and sprinkles. Let it come to room temperature (be careful as it will be hot!) and then place in the fridge for at least 3 hours before slicing.
Christmas cookies
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Christmas Cookies: use homemade or storebought cookies! I used leftover spritz cookies that I had but this would also be amazing with gingerbread cookies.
Sweetened Condensed Milk: be sure to use condensed milk and not evaporated milk.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.