First things first, grease and line a 7inch square tin with greaseproof paper. Place the condensed milk Chocolate, butter and Vanilla Extract into a saucepan and heat over a low heat, stirring until it has all melted.
Once melted take the pan off the heat and pour 200g of mixture into a separate bowl. Mix the treacle, ginger and cinnamon in the 200g of mix. Leave the rest to cool for 5-10 minutes and then gently fold through the Chocolate chunks.
Pour the white chocolate mixture into your prepared tin and smooth to cover the base of the tray. Blob the gingerbread mixture on top and marble through using a cocktail stick or knife. Sprinkle over the Reindeer Cheer Sprinkles and pop in the fridge to set for 3-4 hours, or ideally overnight.
Once set remove from the fridge and cut into small squares using a hot knife. You and now ready to wrap your fudge up for the perfect Christmas gift!