1. To make caramel fudge sauce, combine all ingredients in a small saucepan. Stir over low heat until butter is melted and sugar is dissolved. Bring to boil. Remove and cool to room temperature.
2. To make baskets, turn two 12-hole muffin pans (1 / 3 cup capacity) upside down. Cut out 12 x 15cm squares of plastic wrap. Lay squares on a flat surface.
3. Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Spread 1 tblsp melted chocolate over a square of plastic to form an 11cm circle. Sprinkle 1 tsp hundreds and thousands around edge of circle. Drape plastic wrap, chocolate-side facing outwards, over base of one muffin hole. Repeat to make 12 baskets, draping wrap over alternate muffin holes, so baskets do not stick together. Refrigerate for 5 minutes, or until chocolate is set. Remove baskets from pans. Peel away wrap.
4. To serve, place a scoop of ice-cream in each basket. Drizzle with sauce. Decorate with Smarties.

Tip: Caramel fudge sauce and baskets can be made two days ahead. Store, covered, in refrigerator. Leftover sauce can be served warm over fresh fruit, waffles or pancakes. For a change, White Choc Melts can be used instead of Milk Choc Melts.

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