Grease a 12 inch x 4 inch (or equivalent size) baking tin. Put
the sugar and milk in a thick-based pan and leave to stand for about 1 hour.
Add the
Double Devon Cream and bring to the boil,
stirring only enough to prevent burning. Boil rapidly for 10-15 minutes
until the temperature reaches 240˚ F.
Remove from the heat and leave to stand for 2 minutes. Then add a few drops
of vanilla essence and beat to the consistency of thick cream.
Pour into the time and leave to cool.
Mark into square with a knife before completely cold.
Ingredients:
2 lb. soft brown sugar
1/2 pint full cream milk
6 oz.
Devon Double Cream
Vanilla Essence
