25ml golden syrup
1 x 397g can condensed milk (mine was the normal Nestle you buy)
5ml vanilla essence
Combine sugar, water, butter and syrup in a heavy-based medium-sized saucepan and stir over a low heat until the butter melts. Stir in condensed milk.
Brush any sugar crystals that form on the side with a pastry brush dipped in water.
Bring to boil and boil until soft ball stage is reached or using a candy thermometer, 118-120 degrees C.
Remove from heat and let battles subside before stirring in vanilla essence.
Beat mixture well, using a wooden spoon for about 3-5 minutes until the mixture thickens.
Pour into a greased 18 x 28cm baking tray.
Cool before cutting into squares (normally around 24).
Enjoy, made with love💝
Recipe credit: Cherie Machet
Prepared, tried and tested by: Hannah Frank Witt