Method:
Place sugar, cream, syrup, butter and pink salt in a heavy-based pan, stir over medium-heat until sugar dissolves. Increase heat to medium-high and boil until mixture reaches 118C on a thermometer (7-8 minutes). Divide among 24 lightly buttered mini-muffin molds or in tray and stand until firm (3-4 hours). Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel then when cooled sufficiently, sprinkle pinch of pink salt on the top of each (totaling not more than 1 tbsp) and stand until set, refrigerating if necessary. Remove from molds and store on a single layer in a baking paper-lined airtight container for up to 7 days. If you use a tray you will need to cut into pieces and separate before covering with the chocolate.
