Ingredients:
900g sugar
180ml hot water
250ml sweet cream
any flavouring desired
Method:
Combine the sugar and hot water and stir until the sugar has all dissolved. Bring to a boil then slowly add the cream, stirring constantly (do not allow the syrup to stop boiling). Boil to the hard ball stage (where a little of this syrup dropped into cold water will form a hard ball; or about 120°C on a confectioner's thermometer). Add your desired flavouring (orange, vanilla, almond etc) and pour into a well-buttered pan.
When cool pull the toffee until it holds its shape then form into bars about 3cm wide. Cut into 2cm lengths with a sharp knife and store in an air-tight jar.
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