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Add all ingredients to a pan, bring to the boil and boil rapidly for 10 minutes, continually stirring.
Drop a bit into cold water and if it hardens it's ready.
Pour straight into a non stick buttered tin and sprinkle with flaky salt, I used smoked salt.
Score the surface when cooled slightly.
When cooled, use the tip of a knife and gently ease it out the tin. The score marks will help it break more evenly.
Eat as is, but I dipped mine into melted milk chocolate and crushed salted pretzels.