Creamy butterscotch and chocolate fudge

Method

• Step 1
  Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
• Step 2
  Place condensed milk, butter, sugar, glucose syrup and golden syrup in a heavy-based saucepan over low heat. Cook, stirring, for 10 minutes or until butter is melted and mixture is well combined.
• Step 3
  Increase heat to medium-low. Cook, stirring constantly, for 10 to 12 minutes or until mixture thickens and coats the back of the wooden spoon.
• Step 4
  Working quickly and carefully, stir in white chocolate until melted and combined. Pour mixture into prepared pan, spreading to level (mixture will start to set quite quickly). Cool for 2 hours. Cover. Set aside in a cool, dark place for at least 6 hours or until cold and set.
• Step 5
  Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 to 2 minutes or until melted and smooth. Stand for 2 minutes.
• Step 6
  Drizzle fudge with melted dark chocolate. Stand for 20 minutes or until chocolate has set. Using baking paper, lift fudge from pan. Cut into 36 pieces. Serve (see note).