Vanilla Toffees

Ingredients
4,4 oz. / 125 g dairy butter
13 oz. / 375 g icing sugar
1 tin condensed milk
1 vanilla bean

Procedure:
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