Mix butter, icing sugar and condensed milk in a thick-bottomed saucepan. Boil the mixture stirring constantly so it does not stick to the bottom and cook the mixture until it becomes thick and light brown. If you use a meat thermometer it should read approximately 234° F / 112° C.
Split the vanilla pod lengthwise and scrape out the seeds. Stir the vanilla seeds into the toffee mass.
Pour the toffee mass into a small mould dressed with plastic wrap. Cool and cut into suitable pieces. Wrap the toffees in cellophane.
Recipe by Lise Finckenhagen