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Add all the ingredients to a pan, heat very slowly whilst stirring till butter is melted and all ingredients are amalgamated, you don’t want the sugar to start to caramelise.
When it reaches boiling, turn it down to a rolling simmer, stirring occasionally.
It will go through several colour phases before it’s ready, it always takes longer than you think so be patient! Allow a good hour!!
It needs to be a dark caramel colour, quite thickened, you can test on a saucer.
Once it’s darkening, stir continuously until the smell is quite distinctively caramel, and the spatula starts to leave a visible trail.
Remove from the heat and beat with electric beaters for a couple of minutes.
Tip it immediately and quickly into a non stick tray smoothing out to the edges.
While it’s still hot score the surface gently into squares with a knife.
Once it’s cool, break into squares and enjoy - particularly special with a beautiful coffee or cuppa tea.