Break the white chocolate up and place into the slow cooker, along with the condensed milk.
Cook in the slow cooker for 1 hour, stirring every 10 minutes
Once everything is melted and mixed well, add the Gordon's White Peach Gin and give it a really good stir until everything is mixed together.
Now add some of the icing sugar, and mix until it is all combined. Repeat this until all of the icing sugar has been added to the fudge.
Pour the mixture into the silicone cake tin.
Add blobs of the orange food colouring gel in random spots on top of the gin. Using the skewer, swirl the food colouring gel around to make a ripple effect. Don't over swirl it.
Leave in the fridge for 8 hours minimum. If you can leave it overnight, even better.
Once the fudge has gone hard, remove the fudge from the mould. Cut into 30 cubes using a sharp knife. Then enjoy!