PREPARATION

1. In a pan, add 160 grams cane sugar, 230 grams sugar, 240 grams heavy cream, 1 teaspoon vanilla extract and cook until sugar dissolves.

2. Reduce heat and continue to simmer on low heat for approx. 15 minutes.

3. Add 1 1/2 tablespoons butter and stir until butter is melted.

4. Grease baking dish lined with aluminium foil. Pour caramel mixture into baking dish.

5. Refrigerate for 1 hour.

6. Remove from baking dish and cut into equal-sized candies.

7. Serve and enjoy!