Butterscotch Fudge Recipe

395 gram tin of sweetened condensed milk

150 grams butter, chopped

275 grams brown sugar

2 tablespoons golden syrup

200 grams white chocolate buttons

100 grams dark chocolate (optional)

1/ Great and line a 6cm deep x 19cm cake tin with baking paper, extending the paper 2cm above the edges of the tin.

2/ Place sweetened condensed milk, butter, sugar, and golden syrup in a heavy-based saucepan over low heat.  Cook, stirring for 10 mins or until the butter has melted and the mixture is well combined.  Increase the heat to medium low and cook, stirring contantly for 10-12 minutes or until mixture thickens and coats the back of a spoon.

3/ Working quicly and carefully, stir in the chocolate buttons and combine until melted.  Pour the mixture into the prepared pan, spreakidng to make it level (mixture will start to set quite quickly).  Place in the fridge and cool for 2 hours or until it has set, then cut into pieces.  Melt the dark chocolate and drizzle over the top of fudge to finish.

You can add nuts/dried fruit if desired.  

Apparently swapping the white chocolate out of caramilk is the way to do it!