Ingredients:

• 350g caster sugar
• 300ml golden syrup
• 300ml double cream, OR, Double Elmlea w/ dash milk
• 100g unsalted butter, diced
• 1.½ tsp vanilla essence (or ¾ tsp extract)
• ¼-½ tsp salt, to taste (optional)

 Method:

1. Line 14x10" Pyrex dish with parchment.
2. In small saucepan; Heat cream to lukewarm and set aside.
3. In large stainless steel saucepan; Mix sugar and syrup. Stir constantly with wooden spoon over low-medium heat until sugar completely dissolves.
4. Bring to boil. Stop stirring. Cook until chewy-ball stage when dropped into cold water. (3-4 mins).
5. Gradually stir in all cream, so mixture never stops boiling. Cook until chewy-ball stage ~18 mins, but check 5 mins before. (5 mins sauce stage, 10 mins like Cadburys Caramel, 15 mins like soft Highland Toffee).
6. Add all butter gradually, stirring constantly so mixture never stops boiling. Cook until chewy-ball stage. (2 mins).
7. Remove from heat. Add vanilla and salt.

Soft Chews:

1. Pour into dish to cool for 1 hour, then score. Cool completely, score again.
2. Cut into 128 squares (8x16) and wrap individually in parchment, or, store in layers separated by parchment sheets. Use airtight tub.
3. Keep at room temp for upto 2 weeks.

Hard Shards:

1. Pour into dish and cool completely.
2. Remove toffee slab and crack into 2 or 3 large pieces with blunt side of hammer.
3. Place large pieces in turn into a food bag and smash into bite size shards.
4. Keep at room temp for upto 2 weeks.

Tip: If using ½ quantities, reduce all times by ½ and use 8x8" Pyrex roaster.