130g salted butter
395mls condensed milk
200g brown sugar
2 tablespoons golden syrup
2 tablespoons glucose syrup
100g 70% cocoa solids dark chocolate
Line a small tin, 15x25cm, with baking parchment.
In a heavy based pan, heat the butter, condensed milk, sugar and syrups very gently over a low heat.
Once the sugar has dissolved, slowly bring up to the boil and simmer very gently for five minutes until thickened.
Take off the heat, stir in the chocolate and stir until combined and lump free.
As soon as the chocolate has dissolved, pour the caramel mix into the prepared tin and smooth out.
Sprinkle over a few salt flakes and pop into the fridge until cold. Once completely set, using a sharp knife, cut into squares.