Ingredients

• 100ml Blush Gin Rhubarb Gin
• 397g Condensed Milk
• 550g White Chocolate
• 150g Icing Sugar
• Pink Food Colouring

Method

1. Line a 20 x 20cm square cake tin with baking parchment and leave to one side.
2. Mix the condensed milk and white chocolate to a saucepan. Bring to a medium heat and stirring occasionally until the white chocolate is combined.
3. Once combined, remove from the heat and sift in the icing sugar. Mix until completely combined.
4. Add Blush Rhubarb Gin and small amounts of the pink food colouring at a time while mixing until the desired colour is achieved. We like to match the natural Rhubarb gin pink hue.
5. Pour mixture into the lined baking tin and set in the fridge until set, ideally over night.