I’m pretty sure I felt my dentist shudder when I was measuring out the sugar for this…
775gr light soft brown sugar
120ml single cream
2tsp good vanilla extract
1, Place everything in a heavy bottomed large saucepan over a medium heat and stir continuously until the butter has melted.
2, Bring to a slight boil and stir slowly for 2-3 minutes.
3, Bring up to a rapid boil, stirring occasionally, until it has reached ‘soft-ball stage’ or 116 degrees C (240 Fahrenheit) on a sugar thermometer.
4, Remove from the heat and let it cool for 2-3minutes and then beat it with a wooden spoon until it turns thick and pale and loses its glossy shine.
5, Pour into silicon moulds (I made 12 of the hearts shown in the picture above) or into a 7x7inch square cake tin.
6, Cover with cling film and cool in the fridge until set.