I grew up loving these sweets. They are incredibly chewy and so the flavours linger in you mouth for a very long time. These also make a great present for Christmas. You do need a sugar thermometer for this recipe, but I think that is a worthwhile addition to any kitchen.
4 tablespoons butter, cut into pieces
140g double cream
1 1/2 tablespoons water
4 tablespoons light corn syrup
Combine the butter and cream in a pan and gently heat through until the butter has melted.
In a pan- combine water, corn syrup and sugar, stir
Heat on a medium heat until mixture boils, cover with a pan for a few minutes (to dissolve any sugar on the sides of the pan)
Cook until the mixture reaches 160 C (should be light golden brown around the edges)
Pour the cream and butter mixture in- gradually, stir to incorporate
Cook until mixture reaches 138 C (soft nougat)
Pour into an oiled loaf pan, lined with an oiled parchment paper
Cool, uncovered at room temperature (about 4 hours), if it is still too soft to handle, chill in the fridge or freeze for eating later