Thank you for reading the whole thing. Merry Christmas @pariza!

Ingredients

2/3 cup evaporated milk
1 3/4 cups brown sugar
3 tablespoons molasses
1/4 teaspoon salt
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup (1 stick) butter, rom temp
200g (about 1 1/3 cups) white chocolate squares or chips, divided
1 teaspoon vanilla
Instructions

Grease an 8x8 inch pan with butter and set aside, then sift salt, flour, and spices in a small dish and also set aside.
Mix evaporated milk, sugar, and molasses in a small saucepan until evenly mixed. Scrape sides of pan with a wet spatula or pastry brush to make sure there are no sugar crystals stuck on sides of pan. Place over medium low heat and bring slowly to a boil without stirring. Boil until a candy thermometer reads 240 degrees F (180 C), about 5 minutes. Remove from heat and stir in the butter and 150g (1 cup) white chocolate until evenly melted. Last sprinkle in flour/spice mix and vanilla while stirring and mix until smooth and creamy.
Immediately pour into greased pan using a rubber spatula to scrape the sides of pan. Allow it to cool until set. You can place in fridge to speed up the cooling if desired. Cut into squares and melt the remaining 50g (1/3 cup) of white chocolate in a double boiler. Scoop into a fine tipped pasty bag and drizzle over fudge. Allow drizzle to dry and serve fudge room temp or cold.