Pulled Butter Toffee

• 100 g (3½ oz) trimoline (inverted sugar syrup)
• 100 g (3½

Put all ingredients in a large heavy-based saucepan over high heat and whisk well to combine. Continue to whisk periodically, while you bring the temperature to 150°C (300°F): when it reaches this point it should be a nice golden colour.

Lay silicone paper on a heatproof bench and carefully pour the mixture onto the paper. Place another sheet of silicone paper on top of the mixture and