Salted Caramel;

• Place the butter and brown sugar in a saucepan on a medium to high heat.
• Once the butter has melted, add the milk and bring to the boil.
• Boil for at least 2 minutes before removing from the heat.
• Add the salt and place it in the fridge to cool while you make the Tim Tam truffle mixture.
• Crush the Tim Tams and then mix in the condensed milk.
• Place in the fridge for at least an hour to make the mixture more manageable.
• Take both the truffle mixture and salted caramel sauce out of the fridge.
• Take around about a tablespoon or two of truffle mixture and flatten it out in your palm.
• Place a teaspoon (or two!) of the caramel sauce in the middle and then fold the truffle mixture around the sauce to encase it.
• Repeat until all the truffle mixture is gone.
• Place them in the fridge for another half an hour to an hour to let them set.
• Melt the chocolate and roll each truffle in the chocolate to coat the outside.
• Place in the fridge until set.