Syrup Candy Bites
Butter a 23cm|9" baking tin.
Heat the cream with the vanilla and half the butter to a boil. Remove from the heat and set aside.
Heat the sugar and syrup in a heavy-based pan stirring now and then until the sugar has dissolved.
Increase the heat and cook until the syrup reaches 155°C |310°F on a sugar thermometer. A little of the mixture dropped into a cup of cold water will separate into hard brittle threads.
Remove from the heat and stir in the cream mixture, stirring until smooth. Return to the heat and heat the mixture until it reaches 127°C|260°F.
Remove from the heat and stir in the remaining butter. Pour into the tin and leave to cool and set
Cut into squares using a hot, sharp knife. Wrap individually them in cellophane or greaseproof paper.