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.

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4 tablespoons butter, cut into pieces

140g double cream

1 1/2 tablespoons water

4 tablespoons light corn syrup

110g sugar

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