1. PLACE the sugar in a saucepan and cook over a medium high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally for 2-3 minutes or until deep golden. Remove from heat, slowly and carefully add the cream then stir to dissolve caramel. Add the chocolate and vanilla, stir until smooth. Cool.
2. DRIZZLE 1 tablespoon of chocolate caramel syrup into each glass. Combine the remaining syrup, milk and ice cream into a blender and blend until frothy. Pour into glasses and serve immediately.
NOTE: The toffee looks great but is very hot, so take care and do not touch it. It will harden as you add the cream but upon stirring will melt and combine smoothly. If yours doesn’t completely melt, return to the heat and gently warm, stirring to combine. Proceed with the recipe by adding the chocolate etc off the heat.