Lightly grease and line a 20cm (8in) square shallow cake tin.
Place 400ml (14floz) double cream, 150ml (¼ pt) milk, 150g (5oz) butter, 250g, (9oz) light muscovado sugar and 350g (12oz) golden caster into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
Next beat the mixture with the wooden spoon vigorously until no longer shiny.
Add 1½ teaspoon ground cinnamon and ¾ teaspoon mixed spice, beat well to combine. Then add 50g (2oz) dried mixed fruit, 50g (2oz) dried cranberries and ½ teaspoon orange extract and mix well .
Pour the hot flavoured fudge into the prepared tin. Smooth the mixture into the corners. Set aside on a cooling rack.
Meanwhile make the white chocolate ganache. Pour 75ml (3floz) double cream into a small pan. Set it over a low heat until the cream begins to bubble gently around the edge of the pan. Remove from the heat and add 75g (3oz) chopped white chocolate. Stir well until the chocolate has completely melted into the cream to produce a shiny and smooth ganache. Set it aside for 5 or 10 minutes to cool.
Pour the ganache over the top of the fudge and spread to completely coat the top of the fudge. Set aside for 30 minutes to firm up a little. Decorate with festive sprinkles.
Once the ganache and fudge has cooled to room temperature place the tin into the fridge for 1-2 hours to allow the ganache and fudge to completely firm up before cutting into bite sized pieces.