A Sweet classic that can be flavored with chopped nuts, cardamom, gingerbread spices or grated lemon peel. These should be added when the cooking is done and just before you pour the caramel mixture into the mould.
Time: 20 min. + 1 day’s rest
Makes: ca. 40
100 g [3,5 oz] extra salted butter
2 dl [0,4 pt] double cream
3 dl [0,6 pt] sugar
1 dl [o,2 pt] light corn syrup
canola or corn oil
This is what you do
 Line a mould (about 20×20 cm / 8×8 in) with foil. Brush the foil with 1 teaspoon oil.
 Boil all ingredients together in a thick-bottomed saucepan.
 Let the mixture boil until it has a temperature of 125 C / 255 F.
 Pour caramel mixture into the mould. Allow to set at room temperature overnight. Cut into squares and wrap in waxed paper or plastic wrap.