Get in the mood for Halloween and try this spookily delicious dessert!
185g soft brown sugar
460g caster sugar
150ml condensed milk
100g unsalted butter, chopped
Pinch sea salt
For the top:
200g dark or milk chocolate, melted
1. Lightly oil a 20cm square cake tin. Place the sugars, cream, condensed milk, butter and salt in a large saucepan. Cook over low heat, stirring constantly, until the sugar dissolves.
2. Bring to the boil and, stirring constantly, continue to boil until the mixture forms a thick syrup which reaches 116C (soft ball stage) on a sugar thermometer - this will take about 15 minutes. Alternatively, test the temperature by dropping some syrup into a bowl of iced water; the syrup should mould into a ball in the water but loose shape once out of the water.
3. Remove the pan from the heat and set aside for 30 minutes. With a wooden spoon, beat the mixture until it thickens. Pour into the prepared tin and set aside to cool completely.
4. Pour over the melted chocolate and leave to set, before cutting into small squares with a knife warmed in hot water.