• 1 cup condensed milk
  • 1 cup brown sugar
  • 115g unsalted butter, roughly chopped
  • 2 tablespoons golden syrup
  • 30g Salted Caramel Protein Powder 
  • 200 grams white chocolate melts
  • Leftover gingerbread men (if you have some!)


  1. Grease a square baking pan (like brownie tin) and line with baking paper.
  2. In a medium saucepan, add  condensed milk, brown sugar, butter and golden syrup. Place on low heat and stir together until combined and the sugar is dissolved.
  3. Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take a while, 5-6 minutes or so. Remove the caramel mixture from the heat and stir in all the white chocolate and protein powder.
  4. Break up leftover gingerbread men and scatter in the prepared tin.
  5. Pour the fudge into the prepared tin over the gingerbread men.
  6. Place in the fridge for 3-4 hours to set or even better, overnight. 
  7. Cut into thick squares to serve. Store fudge in the fridge.