Tesco · Desserts
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Caramel in the centre rather than the coating, which is the more difficult of the two options. A caramel sauce running through a frozen stick has to stay soft at freezer temperature or it turns into a hard seam. Sugar content is what prevents that: enough of it lowers the freezing point far enough that the caramel never fully sets, so it stays yielding against the ice cream around it. Chocolate and caramel pull in the same direction, both built on browned sugar, so there's nothing sharp anywhere in the bar. The salt that usually cuts a caramel isn't part of this one, and the shell carries pieces set into it rather than being smooth.
