Caramel Cream Toffees

Makes: 300g (10 1/2oz)

Ingredients

• 250g (9oz) granulated sugar
• 250 ml (9fl oz) double cream
• 25g (1oz) butter
• 50g (1 3/4oz) runny honey

Method

1. Lightly oil a 20cm (8in) square cake tin.
2. Pop the sugar, cream, butter and honey into a heavy bottomed pan and heat gently till the sugar is dissolved, swirling the pan occasionally (don't stir).
3. Bring to the boil and boil until the mixture reaches 120°C on a sugar thermometer (hard ball stage).
4. Pour the mixture into the tin and leave to set.
5. Turn toffee out if the tin and cut into strips and then squares with oiled scissors.

This will keep for 2-3 days but best to wrap in cellophane to prevent from going sticky.