Make the salted caramel

• Melt the butter with the sugar and golden syrup in a saucepan over medium heat.
• Simmer until the mixture turns a deep golden caramel, then stir in the sea salt.

Coat the cornflakes

• Tip the cornflakes into a large bowl and pour over the hot caramel.
• Fold gently until every flake is evenly coated.

Shape the cups

• Press the coated cornflakes firmly into the wells of a muffin pan to form cup shapes.
• Chill until set and crisp.

Make the milk chocolate ganache

• Warm the cream in a saucepan until just steaming.
• Pour it over the chopped milk chocolate and let it sit, then stir to a smooth silky ganache.

Fill and finish

• Spoon the ganache into the set cornflake cups.
• Chill until the ganache is firm and sprinkle with a little flaky sea salt before serving.