Have a container of ice/cold water and a greased (buttered) shallow 12” X 24” cookie sheet or baking tray ready.<br />
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** Lyle’s Golden Syrup is the “secret” ingredient. **<br />
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In a large sauce pan, bring the sugar, syrup, butter, half of the cream, and the salt to a slow boil. Then, very gradually stir in the rest of the cream, a little at a time. It is important not to interrupt the boiling while adding the rest of the cream. Stir constantly. You will notice the mixture darken during the cooking process. Most recipes call for heating to a temperature of 254 Deg F on a sugar thermometer. Or, you can test the level of “chewiness” by putting a small amount of the mixture in the ice/cold water. It will harden to a chewy consistency that varies depending on how long you cook it. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. When the mixture has reached your preferred hardness, remove the pan from the burner and stir in the vanilla. Pour the hot mixture onto the baking pan and level it evenly. Put it in the refrigerator and let it completely cool.<br />
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I didn’t fuss with cutting it up into individual pieces and wrapping each piece in wax paper. I turned the pan over on the work surface top and the toffee came out in one piece. While it was still cold, I just broke it up in random pieces, put it in a zip-lock bag and popped it back into the fridge .. This is as close to Thorntons as you get and if you wish to indulge yourself further pour melted chocolate on top before breaking ....