Immediately pour the caramel into the prepared pan to cool. After 20-30 minutes of cooling, sprinkle the finishing sea salt all over the caramel. Allow to cool overnight to completely firm up.

3. Spread the salt out in a very thin, even layer. Place the salt in the oven and toast until the salt is completely dried, 2 to 3 hours. Remove from heat and cool.

Homemade Salted Caramel Ice Cream – Creamy, Sweet, and Perfectly Salty Introduction There’s something magical about the combination of sweet, buttery caramel and a whisper of sea salt. Put ...

- 175g dark chocolate, melted - Sea salt flakes. Method: - Preheat the oven to 170ºC/gas mark 3. Grease and line a 28cm x 18cm tin with parchment paper, ensuring that the full tin is covered, ie ...