Makes about 1 lb
1 lb Light Brown sugar
¼ pint Water
2 oz Unsalted butter

METHOD
1.Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
2.Bring to the boil, then boil until the temperature reaches the soft crack stage 270 °F, when a little of the syrup dropped into cold water separates into hard but not brittle threads.
Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
3.Add the butter a little at a time, stirring until dissolved before adding any more.
Pour into a greased 7 inch square tin. Mark into squares when almost set.
When set, break along the marked lines.
Store in an airtight container.

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