5 cup (900 g) Demerara (raw) sugar
1 1/4 cup (1/2 pint) 300 ml water
1 tsp vanilla essence
3 oz (75 g) chopped hazelnuts (filberts)
1 1/4 cup (1/2 pint) 300 ml water
1 tsp vanilla essence
3 oz (75 g) chopped hazelnuts (filberts)
method
1. Put the sugar and water in a heavy based saucepan and heat quickly until the sugar has dissolved.
2. Boil until a drop of the mixture placed in cold water forms a soft ball when rolled between the fingers.
3. Stir in the vanilla essence and nuts and continue boiling for a few minutes.
4. Remove from the heat, leave to cool a little, then beat well.
5. Pour into a greased shallow square tin and leave to cool.
6. When nearly set, cut into pieces.
2. Boil until a drop of the mixture placed in cold water forms a soft ball when rolled between the fingers.
3. Stir in the vanilla essence and nuts and continue boiling for a few minutes.
4. Remove from the heat, leave to cool a little, then beat well.
5. Pour into a greased shallow square tin and leave to cool.
6. When nearly set, cut into pieces.
serving amount
makes 16
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