Heat the sugar and water in a pan, stirring until the sugar dissolves

Boil until the sugar is golden brown then carefully add the cream. Simmer and stir for a few minutes until smooth

Take off the heat and add the dark chocolate pieces and salt and stir in

Take spoonfuls of hot caramel out of the pan & put on a tray lined with greaseproof paper

When it starts to cool work quickly to roll the caramel into balls with greased hands and place back on the lined baking tray

When you've rolled them all place the tray in the freezer for 30 minutes to set then remove

Melt the milk chocolate in a bain marie and stir smooth

Dip each caramel, using a toothpick inserted in the ball as a handle, then return to the cold baking tray

Decorate the tops with a few salt flakes and put in the fridge to set

These make a lovely personal gift when placed in a box with tissue paper and tied with a bow