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- 250g plain flour
- 75g caster sugar
- 175g butter, softened
- 1 pinch salt
- 50g butter
- 50g light soft brown sugar or muscavado sugar
- 1 can (170g) Evaporated milk
- 200g Milk chocolate
- Substitute 1) 25g-40g of milk chocolate for white chocolate. Melt the two separately and swirl together seconds before pouring over the caramel for a luxurious marble effect.
- Substitute 2) Add a pinch of rock salt to the caramel at the same time as adding the sugar. Giving a salted caramel flavour.
Directions:View on BBC Good Food
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