1 2/3 cups condensed milk 1/3 cup butter 1 cup light brown sugar 2 tbsp golden syrup 3/4 cup dark chocolate, finely chopped For the icing: 1/2 cup butter 2 cups icing sugar, sifted Optional: Pink/Red food colouring, a few drops Sprinkles to decorate Line two 12-hole mini muffin trays with papers. Place condensed milk, butter, sugar, and golden syrup in a heavy-based saucepan. Stir constantly over low heat for about 5 minutes or until the mixture is glossy and sugar has dissolved (do not boil whatsoever). Increase the heat to medium-low and bring to a simmer while stirring (there’s gonna be a lot of stirring involved here!). Continue to stir and cook for about 6-8 minutes until the mixture has thickened and it 'comes away from the sides' (check out Karen's video at the end of her post, it was a really useful reference for this part). Fudge is ready when a teaspoon of mixture forms a soft ball when dropped into cold water. Remove from heat and working quickly, add in the finely chopped chocolate, stir until chocolate has melted (work fast otherwise the mixture might seize. Don't fret if it does, return it to the heat and add hot water 1 tbsp at a time and stir until the mixture turns molten again). Carefully spoon into prepared cupcake papers, smooth tops with a spatula and cool for 30 mins on a wire rack. Chill in fridge until firm. Prepare the icing; remove butter 30 mins before starting. Chop up butter and beat in a large mixing bowl on high with an electric mixer until light and fluffy. Reduce speed to low and gradually add sifted icing sugar, vanilla and food colouring. Increase speed to high and beat until smooth and fluffy. Peel cupcake papers away from the set chocolate fudge (I sliced a thin layer off the tops of each of them before doing this, so they had flatter tops). Place icing in a piping bag with a 1cm star tip and pipe over the top of the fudge and decorate with sprinkles. Store fudge in an airtight container in the fridge for up to 2 weeks.