|Caster sugar||2 Pound|
|Glucose powder||2 Teaspoon|
|Glace cherries||4 Ounce, chopped|
|Vanilla essence||1 Teaspoon|
Butter a 23 cm (9 inch) square toffee tin. Dissolve the sugar in the milk in a large heavy-based saucepan. When completely dissolved, stir in the glucose and butter. Bring to the boil and boil gently until the temperature reaches 125°C/240°F. Add the cherries and a few drops of vanilla essence.
Stand the saucepan in cold water and beat the mixture until it turns thick and creamy. Pour at once into the buttered tin. Mark into squares when half set and leave until set. Makes 1 kg (2 1/4 lb)