300 grams granulated sugar
125 ml boiling water
25 grams butter
125 ml double cream
1 tablespoon vanilla sugar
-Line an 18 cm shallow square tin with foil and brush with oil
-Carefully cook the sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel.
-Gradually add the boiling water, then stir in the butter, cream, and vanilla sugar. Bring this mixture to boiling point and continue to cook until a 116*C is reached.
-Pour the mixture into the prepared tin.
-When it begins to set, cut into 1.5cm squares with a sharp pointed knife.
-Separate the sweets so they don’t stick together and leave to cool completely.