Creamy Caramels

• 170 g brown sugar
• 2 tablespoons water
• 125 g butter
• 14 teaspoon vanilla essence
• 3 tablespoons double cream

1. Place sugar and water in a heavy based saucepan and cook over a medium heat, stirring, until sugar dissolves.
2. Add butter, vanilla essence and cream, increase heat and boil, without stirring, until mixture reaches hard ball stage (A small amount of syrup dropped into iced water should form a soft ball when rolled with fingers and be hard enough to hold its shape) or 120C on a sugar thermometer.
3. Pour caramel into a lightly oiled 20 cm square cake tin.
4. When almost set, cut into squares.
5. Cool for about an hour.

brown sugar, water, butter, vanilla, double cream

Taken from www.food.com/recipe/creamy-caramels-263383 (may not work)