|Sugar||1⁄2 Cup (8 tbs) (300 g)|
|Boiling water||125 Milliliter (1/2 cup)|
|Butter||2 Tablespoon (25 g)|
|Whipping cream||125 Milliliter (1/2 cup)|
|Vanilla sugar||1 Tablespoon|
Line a 7-inch (18-cm) square pan with foil; brush with oil.
Carefully cook unflavored sugar in a skillet over very low heat, stirring constantly until caramelized.
Gradually add boiling water.
Stir in butter, cream and vanilla sugar.
Bring mixture to boiling point and continue to cook to the firm ball stage or until temperature reaches 245°F to 248°F (120°F).
Pour mixture into prepared pan.
When caramel begins to set, cut into 3/4-inch (1.5-cm) squares with a sharp pointed knife.
Separate candies so they do not stick together.
Let cool completely.