400g caster sugar
200g dark brown soft sugar
350g golden syrup
250ml evaporated milk (I used condensed milk)
475ml whipping cream (I used crappy UHT cream, cos we can’t get anything else)
1 1/4 teaspoons vanilla extract
Grease a 30x40cm tin.
In a medium-sized pot, combine sugar, brown sugar, golden syrup, evaporated milk, whipping cream and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 120 C, remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared tin and let the mixture cool completely. When cooled, cut the toffee into small squares and wrap them individually in greaseproof paper for storage
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