Sat, 18 October 2025
Ingredients:
? 100g golden syrup
? 150g light brown sugar
? 80g Irish salted butter
? 30g double cream
? 140g cornflake cereal
For the filling:
· 1 can caramel or Dulce de Leche
For the topping:
· 200g chocolate, melted
Directions:
? Line a 9” square baking tin with parchment paper
? In a medium pot, warm the golden syrup and sugar until the sugar dissolves.
? Add the butter and stir until it melts.
? Add the cream and stir until the mixture is nicely combined. Allow to bubble for 30 seconds.
? Remove from the heat and add the cornflake cereal, stirring well.
? Press down firmly and evenly into the prepared tin.
? Using the back of a wooden spoon (or a finger - but be careful, it’s hot!), poke 16 holes (4 x 4). These are your dimples awaiting caramel.
? Fill each dimple with caramel. The easiest way is with a piping bag. A spoon will work, too.
? Melt the chocolate and pour / spread evenly over the surface.
? Chill for a couple of hours before slicing into 16 squares (you’re aiming to have the dimple of caramel in the center of each square).
