# Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/cadbury-dairy-milk-fingers-salted-caramel-flavour-biscuits-114g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/cadbury-dairy-milk-fingers-salted-caramel-flavour-biscuits-114g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Cadbury **Price:** £3.00 GBP **GTIN:** 7622201765804 **Stock:** instock ## Summary Cadbury Dairy Milk Fingers Salted Caramel Flavour is the familiar finger format with the one thing most chocolate biscuits lack, a counterweight, picked into the Teas.co.uk curator selection as the grown-up version of a plate biscuit most people first met at a party.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Salt is structural in a salted caramel product rather than decorative: caramel on its own is sugar on sugar, and the sodium note is what makes the combination work. Read the word Flavour in the name carefully, because it signals the character comes from flavouring rather than a caramel component. A hundred and fourteen grams, best served cool with an espresso.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Pairing, storage and the pudding builds are also published in the detailed Q and A tab below. ## Description Cadbury Dairy Milk Fingers Salted Caramel Flavour takes the familiar finger format and gives it the one thing most chocolate biscuits do not have: a counterweight. Salt is not a decoration in a salted caramel product, it is the structural element. Caramel on its own is sugar on sugar, and what makes the combination work at all is a sodium note cutting across it. Get the proportion right and the biscuit tastes balanced; get it wrong and it tastes like a novelty. One word in the name is worth reading carefully before you order. Flavour is doing regulatory work there: it signals that the salted caramel character is delivered by flavouring rather than necessarily by a caramel component in the biscuit. That is not a criticism, it is simply how these line extensions are built and labelled, and it is the reason we describe the taste as salted caramel flavour throughout rather than as caramel. The ingredient declaration on the current UK pack is where you confirm what is actually in it. The Taste Profile Salted Caramel: ●●●●○ (4/5) The lead note and the reason for the variant. Sweet and burnt-sugar in character, with a clear salt edge behind it. Milk Chocolate: ●●●●○ (4/5) The Dairy Milk coating wraps the whole stick, so it carries the flavouring rather than sitting beside it. Sweetness: ●●●●○ (4/5) High, but pulled back from the white chocolate version by the salt. That single difference is the point of this one. Snap: ●●●●● (5/5) The same clean crack as every finger. A thin enclosed stick breaks rather than crumbles. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Cadbury Fingers Cadbury is the best-known chocolate name in Britain and Fingers are one of its longest-running biscuit formats, the thing that appears on a plate when people come round. The flavoured versions are a more recent habit and they are aimed squarely at adults: salted caramel is the flavour that persuaded a generation of grown-ups back onto a biscuit they associated with childhood parties, because it gives the plate an edge it did not previously have. Cadbury's heritage is British; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the finger count and the net weight must all be read off the current UK pack rather than taken from this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and fourteen grams. A small sharing pack rather than a family one. A flavoured line extension: the salted caramel character comes from flavouring. If you were expecting a caramel layer inside the biscuit, this is not that product. Contains milk and gluten: milk chocolate contains milk and the spine is a wheat biscuit. This is not a vegan or gluten-free product. What it is not: not a dunker, not a plain Dairy Milk finger, and not a subtle biscuit. Salted caramel is a decisive flavour and people either want it or they do not. How Does Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g Compare to: Cadbury Fingers White Chocolate Covered Biscuits, 114g: the same format at the same pack size, with no counterweight at all. White chocolate has no cocoa solids and no salt, so it runs sweet from end to end. Buy this salted caramel version if that sounds like one note too few. Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g: caramel as a physical layer rather than a flavouring, wrapped one at a time. Buy the wafers for real caramel; buy the fingers for the plate and the salt. McVitie's Signature Dark Chocolate Rounds Biscuits, 109g: a different way of solving the same problem. Where these fingers cut sweetness with salt, the Signature rounds cut it with cocoa bitterness. Both work; the dark rounds are the better match for black coffee. Ideal Serving Conditions Salt and sugar both read more strongly when a food is cool than when it is warm, and a milk chocolate coating on a thin stick softens quickly in the hand. Both facts point the same way. The Afternoon Plate Serve Serve cool: ten minutes in the fridge before the pack is opened sharpens both the salt and the snap. Stand them up: in a short glass rather than flat on a plate, so they keep their gloss and come out one-handed. Do not crowd the plate: salted caramel is decisive enough that putting a second flavoured biscuit beside it muddles both. Two per person: they are thin, and a strong flavour goes further than a plain one. The Coffee and Pudding Serve With espresso: the best pairing on the list. Coffee has the bitterness and the roasted note to meet burnt-sugar flavouring head on. With strong black tea: a full-bodied Assam works; a mild milky tea does not, because it adds sweetness rather than cutting it. In a pudding: banoffee pots, millionaire squares or a milkshake all take well to a salted caramel finger, because the salt survives being mixed into something else. With apple: a plate of sliced sharp apple and these fingers is a better pudding than it has any right to be. Getting It Right with a Hot Drink Pairing: espresso first, then filter coffee, then a strong unsweetened Assam. Avoid: hot chocolate, caramel lattes and anything already carrying syrup. You will taste the syrup and nothing else. Dunking: no. The coating encloses the stick, so water enters only at the cut ends and the chocolate slides before the crumb softens usefully. Storage: cool, dry and dark, resealed or decanted to a tin. Salt draws moisture, so an open pack in a steamy kitchen loses its snap faster than a plain biscuit would. Best with: an afternoon coffee, a plate for adults, or as the biscuit in a pudding you are building yourself. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Salt note: anyone managing sodium intake should read the nutrition panel on the current UK pack rather than assume from the words salted caramel flavour. Child safety: a thin biscuit stick is a choking risk for very small children. Supervise, and keep out of reach of the under-threes. ## Product Questions What does the word Flavour mean in the name?It is doing regulatory work. Salted Caramel Flavour signals that the character is delivered by flavouring rather than necessarily by a caramel component in the biscuit. That is how these line extensions are built and labelled, and the ingredient declaration on the pack is where you confirm what is in it. How many fingers are in the pack?The pack is 114g and states its own count, and that is the figure to trust. Why does salted caramel work when plain caramel can be sickly?Because the salt is structural rather than decorative. Caramel on its own is sugar on sugar; a sodium note cutting across it is what stops the whole thing collapsing into sweetness. Get the proportion right and it reads balanced. What is the best drink with it?Espresso, and it is not close. Coffee brings bitterness and a roasted note that meets burnt-sugar flavouring head on. A strong unsweetened Assam is the tea answer. Avoid caramel lattes and hot chocolate, where you will taste the syrup and nothing else. Can I dunk them?No. The coating encloses the whole stick, so hot water can only get in at the cut ends, and by the time it has the chocolate is already sliding. Eat them dry. How much salt is in them?Anyone managing sodium intake should read the nutrition panel on the current UK pack rather than infer anything from the words salted caramel. Should I serve them cold?Cool, yes. Both salt and sugar read more clearly when a food is cool than when it is warm, and a milk chocolate coating on a thin stick softens quickly in the hand. Ten minutes in the fridge before opening is worth the trouble. Can I bake or build with them?Yes, and the salt is the reason they are worth it. Salt survives being mixed into something else where a plain sweet biscuit disappears, so these hold their character in banoffee pots, millionaire squares and milkshakes. All three are in the recipe tab. How long do they keep once opened?Days rather than weeks, and slightly fewer than a plain biscuit. Salt draws moisture, so an open pack in a steamy kitchen loses its snap faster. Reseal it or decant to a tin. ## Ingredients & Nutrition ComponentProportionWhat it bringsPack: Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g; thin shortcake sticks coated in milk chocolate with salted caramel flavour. Store cool, dry and dark, and reseal or decant to a tin once opened. Read the net weight, the finger count, the ingredient list, the salt and nutrition panel, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g is made under the Cadbury name, the best-known chocolate brand in Britain, and Fingers are one of its longest-running biscuit formats. The flavoured versions are a more recent habit and they are aimed at adults rather than children: salted caramel is the flavour that brought a generation of grown-ups back to a biscuit they associated with childhood parties, because it gives a plate an edge it did not previously have.What's in Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g, and what isn't: In: a thin wheat shortcake stick enclosed in milk chocolate with salted caramel flavour, in a 114g pack. A flavoured line extension: the word Flavour in the product name signals that the salted caramel character comes from flavouring rather than necessarily a caramel component. The pack declaration is the only reliable source. Contains milk: milk chocolate contains milk. This is not a vegan or dairy-free product. Contains gluten: the spine is a wheat biscuit and is not suitable for a coeliac diet. ## Flavour Science The flavour of Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first snap to the last swallow.The outer layer is the coating, and on a finger it is effectively the body of the product rather than a surface on it. A thin stick enclosed on every side carries far more chocolate per gram of biscuit than a round dipped on one face, which means the coating is where the flavouring lives and why it reads so immediately. Burnt-sugar aromatics are volatile and sit at the surface, so a freshly opened pack smells markedly more of caramel than one that has been open a week; the biscuit does not lose its flavour in that time so much as lose its announcement of it.The flavour spike is where salt does its work, and it is the whole argument for this variant. Sweetness and sodium do not simply add together on the palate: salt suppresses the perception of some sweetness while sharpening the perception of the caramel aromatics around it, which is why a salted caramel reads as more caramel and less sugar than a plain one at the same sweetness. On a format this sweet that matters enormously. The white-coated finger runs from start to finish with nothing pulling against it; this one has a brake, and the difference between the two is the clearest demonstration in our biscuit range of what a counterweight does.The base structure is the shortcake spine and the finish that follows. The spine contributes snap rather than taste, breaking with the same clean crack as every finger. The finish is longer than the plain or white versions manage, because salt lingers on the palate after sugar has cleared and keeps the caramel note present for a few seconds more. That extended tail is why two of these feel like enough where three white ones disappear unnoticed, and it is also why the biscuit works in a pudding: salt survives being mixed into something else where a plain sweet biscuit simply vanishes.Getting it right in the cup. As with every finger, these do not go in the cup. The coating encloses the stick, so hot water can only enter through the two cut ends and the chocolate starts to slide before the crumb takes on anything useful. Serve them dry and choose the drink deliberately, because this is a biscuit that repays the effort. Espresso is the best partner on the list and it is not close: coffee brings both bitterness and its own roasted, slightly burnt aromatics, which meet burnt-sugar flavouring head on rather than fighting it. A strong unsweetened Assam is the tea answer, tannin against sweetness. What fails is anything already carrying syrup, a caramel latte or a hot chocolate, where the drink and the biscuit say the same thing twice and you taste neither.How water and temperature change it. Temperature changes this biscuit more than it changes a plain one, because both of its lead sensations are temperature-dependent. Cool, the salt is distinct and the caramel aromatics sit clearly on top of it; warm, the chocolate softens, the salt blurs into the sugar and the whole thing reads simply sweet. Ten minutes in the fridge before the pack is opened is the single cheapest improvement available to it. Humidity is the second variable and it matters more here than for a plain biscuit, because salt draws moisture out of the air: an open pack left in a steamy kitchen loses its snap noticeably faster, so reseal it or decant it to a tin. Chocolate that has warmed and re-set shows a pale bloom, harmless but permanent. None of that is a fault in the biscuit; it is a salted, heavily coated, lightly built stick behaving exactly as its construction dictates. ## Recipe Ideas Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g is the rare flavoured biscuit that holds its character when you mix it into something else, because salt survives where plain sweetness disappears. Six builds below cover the strong tea tray, banoffee pots, millionaire squares, an espresso pairing, a sharp apple plate and a salted caramel shake. Recipes, born here first The Strong Tea Tray How to make The Strong Tea Tray with Cadbury Dairy Milk Fingers Salted Caramel. 10 min 4 servings Easy You'll need 1 pack Cadbury Dairy Milk Fingers Salted Caramel, 114g A pot of strong unsweetened Assam Ten minutes of fridge time Method Chill the unopened pack for ten minutes. Cool fingers give you a distinct salt note; warm ones just read sweet. Stand them upright in a short glass rather than laying them flat, so they keep their gloss. Brew the Assam strong and serve it without sugar. Tannin against sweetness is the point. Resist putting a second flavoured biscuit on the plate. Salted caramel is decisive enough to muddle anything beside it. What you'll end up with: Two fingers per person with a properly strong pot, and a plate that reads as balanced rather than sugary. Salted Caramel Banoffee Pots How to make Salted Caramel Banoffee Pots with Cadbury Dairy Milk Fingers Salted Caramel. 15 min + 1 hour chill 4 pots Easy You'll need 8 Cadbury Dairy Milk Fingers Salted Caramel 2 ripe bananas 300ml double cream 4 tablespoons dulce de leche A pinch of flaky salt Method Crush four fingers and divide the rubble between four small glasses as a base. Layer sliced banana and a tablespoon of dulce de leche into each glass. Whip 300ml of double cream to soft peaks and spoon it over, then add a pinch of flaky salt on top. Chill for an hour and spike a whole finger into each pot just before serving, so it stays crisp. What you'll end up with: The salt in the biscuit and the pinch on top do the same job from both ends, which keeps a very sweet pudding honest. Millionaire Squares How to make Millionaire Squares with Cadbury Dairy Milk Fingers Salted Caramel. 25 min + 3 hours chill 12 squares Easy You'll need 1 pack Cadbury Dairy Milk Fingers Salted Caramel, 114g 100g butter 397g tin of caramel 200g dark chocolate A good pinch of flaky salt Method Crush the whole pack to crumbs, stir in 100g of melted butter and press into a lined 20cm tin. Chill for thirty minutes. Spread a 397g tin of caramel over the set base and return it to the fridge for an hour. Pour over 200g of melted dark chocolate. Dark, not milk: the base and the middle are both sweet and the top has to argue back. Scatter flaky salt over the chocolate before it sets, chill for two hours and cut with a hot dry knife. What you'll end up with: A millionaire's shortbread with salt built into the base as well as the top. Keeps four days covered in the fridge. Espresso and Two Fingers How to make Espresso and Two Fingers with Cadbury Dairy Milk Fingers Salted Caramel. 3 min 1 cup Easy You'll need 2 Cadbury Dairy Milk Fingers Salted Caramel 1 double espresso, unsweetened A small glass of cold water Method Pull a double espresso and leave it unsweetened. Sugar in the cup wipes out the salt in the biscuit. Snap each finger in half and eat a piece between sips. Notice the roasted note in the coffee meeting the burnt-sugar note in the flavouring. That is why this pairing works and a caramel latte does not. Finish with cold water. What you'll end up with: The best three minutes you can spend with this biscuit, and the pairing we would recommend over any tea. Sharp Apple Plate How to make a Sharp Apple Plate with Cadbury Dairy Milk Fingers Salted Caramel. 5 min 4 servings Easy You'll need 8 Cadbury Dairy Milk Fingers Salted Caramel 2 sharp eating apples, Cox or Braeburn Juice of half a lemon A wedge of hard cheese, optional Method Slice the apples thinly and turn them in lemon juice so they do not brown. Arrange them on a plate with the fingers laid across. Add a wedge of hard cheese if you want the savoury note doubled. Serve straight away, before the apple wets the biscuit. What you'll end up with: Salted caramel and sharp apple is an old kitchen pairing, and this is the five-minute version of it. Salted Caramel Shake How to make a Salted Caramel Shake with Cadbury Dairy Milk Fingers Salted Caramel. 5 min 2 glasses Easy You'll need 4 Cadbury Dairy Milk Fingers Salted Caramel 300ml cold milk 3 scoops vanilla ice cream A pinch of salt Ice Method Break three fingers into a blender with 300ml of cold milk, three scoops of vanilla ice cream and a pinch of salt. Blitz in short bursts so some biscuit texture survives into the glass. Pour over ice into two tall glasses. Spike the last finger into one of them and drink it straight away. What you'll end up with: A shake that actually tastes of salted caramel rather than caramel syrup, because the salt came from the biscuit. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._