Makes about 36 blocks
Ingredients40 g (2 ½ tbsp) Butter
30 ml (2 tbsp) Water
30 ml (2 tbsp) Vinegar
60 ml (4 tbsp) Huletts Golden Syrup
340 g (1⅔ cups) Huletts White Sugar
- Combine all the ingredients in a heavy-based saucepan, stirring constantly until the mixture begins to boil. Cover with a lid and boil for 2 minutes. Uncover and continue cooking for about 5 minutes or until the mixture thickens.
- Pour into a buttered baking tray measuring 21 cm x 21 cm.
- While still warm, cut into blocks with a sharp knife which has been dipped in oil. Allow to cool.