1 1/4 cup (225 g) light soft brown sugar
2 tbsp water
1 stick (8 tbsp) 4 oz (112 g) butter
few drops vanilla essence
3 tbsp single cream
2 tbsp water
1 stick (8 tbsp) 4 oz (112 g) butter
few drops vanilla essence
3 tbsp single cream
method
1. Heat the sugar and water in a heavy based saucepan until the sugar has dissolved.
2. Stir in the butter, vanilla essence and cream and boil until a drop of the mixture dropped in cold water forms a ball which retains its shape.
3. Pour the mixture into an oiled 6 inch (15 cm) square tin and leave to cool.
4. When almost cold, mark into squares.
5. When firmly set, cut out the squares and wrap in waxed paper.
2. Stir in the butter, vanilla essence and cream and boil until a drop of the mixture dropped in cold water forms a ball which retains its shape.
3. Pour the mixture into an oiled 6 inch (15 cm) square tin and leave to cool.
4. When almost cold, mark into squares.
5. When firmly set, cut out the squares and wrap in waxed paper.
serving amount
makes 20
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