Place your toffees in a saucepan with your milk and gently heat until the toffees have melted. Stir to bring it together as a smooth sauce. Add your miso paste and mix to combine.

Divide your mixture between 6 ramekins, or into one large one. Allow to cool.

Cut your chocolate up into small pieces and add it to a saucepan along with your mini marshmallows and butter. Set the pan over a gentle heat and occasionally stir until melted. Remove the pan from the heat and allow it to cool a little.

Pour your double cream into a bowl and whisk it until it forms medium-stiff, soft peaks.

Fold your cream into your chocolate bowl until you have a totally combined mixture.

Pour your chocolate mix on top of your caramel in the ramekins and smooth the top so you have an even surface. Allow to set in the fridge for 30 mins.

Serve and enjoy.