Ingredients: Vanilla sauce (for presentation) Chocolate sauce (for presentation) 1 scoop of chocolate ice cream 1 cube of hazelnut ice cream (2 1/2 inches in diameter) Caramel boxes (recipe below) 4 wafers or chocolate cookie pieces (decorative) caramel springs (recipe below) prig of fresh mint pinch of coconut powder

Caramel Boxes
Ingredients:

1 cup butter or margarine
2 1/4 cup packed brown sugar
Salt to taste
1 cup light corn syrup
1 15-oz can sweetened condensed milk
1 tsp vanilla

Methods:

1. Melt butter in a heavy 3-quart saucepan. Add sugar and salt. Stir thoroughly.
2. Stir in corn syrup. Mix well.
3. Gradually add milk, stirring constantly. Cook and stir over Medium heat to firm ball stage (245°F), (approx. 12-15 minutes).
4. Remove from heat; stir in vanilla. Pour into a buttered 9x9x2-inch pan. Cool and cut into squares (about 2 inches in diameter)

Spun Caramel Springs
Methods:

1. Heat unrefined castor sugar in a heavy based pan (some people add glucose or a little water). As the sugar heats slowly, it will first become a transparent liquid and then begin to caramelize and color at about 190°C.
2. Once it reaches a shade that is a dark gold, remove it from heat quickly or it will burn and taste bitter. Work with the caramel carefully, as it will cause a nasty burn.
3. Make your springs just before you need them. Take a spoon in one hand and a round sharpening steel in the other. Dip the spoon into the hot caramel, and then lift it out, pulling out a thin thread of caramel after it. Quickly wind this around the steel five or six times, pulling the thread very lightly as you do so. The caramel will set almost instantly and as it does, slide it carefully off the sharpening steel.

To Plate:

1. Decorate the surface of the plate with lines of chocolate and vanilla sauce. Cut the hazelnut Ice cream into a cube measuring approximately 2 inches in diameter. Place a single scoop of chocolate ice cream on top.
2. Melt the edges of the caramel pieces and hold them together so they will stick to each other. Repeat for all four walls of the caramel box. Place wafers or cookies on top for decoration.
3. Place caramel springs on top. Add a sprig of fresh mint and a light dusting of cocoa powder.