Butter a 12inx4in tin. In a heavy based saucepan dissolve the sugar in the water on a low heat.

Once dissolved add the rest of the ingredients and bring to the boil. Do not stir. If crystals appear on side of pan wash down with a wet pastry brush.

Boil to 132 C / 270 F (soft crack stage) or until drops in a cup of cold water form hard but not brittle threads.

Pour into prepared tin, allow to cool for 5- 10 minutes, Mark into 1/2 inch squares.

Allow to cool completely and break into squares. Wrap pieces in waxed paper and place in an airtight container. Alternatively you can just break into pieces with a toffee hammer or wooden spoon(Beware of flying splinters of toffee !)

Mind your fillings, the alternative name for this is 'Stickjaw' !

Beware when working with boiled sugar mixtures, they are VERY hot and will stick to your skin if you are careless !!!