395g can sweetened condensed milk
100g butter, chopped
1 1⁄4 cups dark brown sugar
1 tbsp golden syrup
100g dark cooking chocolate, chopped
60g slivered almonds, toasted
Preheat oven to 150°C. Put condensed milk and butter in a large saucepan over a medium heat. Cook, stirring continuously, until butter has melted. Stir in sugar and golden syrup. Cook, stirring continuously, until mixture comes to the boil. Once bubbles begin to break on the surface, cook for a further 3 minutes, stirring continuously. Remove from heat and stir in chocolate until melted.
Pour 1⁄3 of the mixture into a 22 x 15cm Festive Pan and smooth surface. Mix almonds into the remaining mixture. Pour into pan and use the back of a dessert spoon to smooth surface. Tap tin on bench covered with a tea towel.
Bake for 15 minutes. Set aside to cool to room temperature then put in the fridge for 6 hours or overnight until fudge is firm.
Turn fudge out onto a chopping board and use a large knife to cut into 6 pieces. Serve. Once set, fudge will hold its shape at room temp. Store in an airtight container in a cool dry place for up to 5 days.