Caramel Parfait

Method

Make the caramel:

1. Place the butter and sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.
2. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel.
3. Carefully stir in half the milk and leave to cool completely.

1. Line a 900 g (2 lb) loaf tin with a double layer of cling film.
2. Whip the cream with the remaining milk until just thickened. Gently fold in the caramel and the chopped Munchies, then pour into the prepared tin. Freeze overnight.
3. To serve, turn out the parfait onto a serving plate. Remove the cling film and cut into slices.