Creamy caramel candies

Ingredients:

• 5 tbsp. sugar
• 1 cup of water
• 6 tbsp (90 g) butter
• 1 cup heavy cream, warmed if possible

Preparation:

1. Place the sugar in a clean, dry saucepan. Pour in the water, moving closer to the edge of the pan to avoid sugar crystals splashing onto the sides. Bring to a boil and cook over high heat until the mixture turns amber. Remove from the heat and stir in the butter with a wooden spoon, then the cream.
2. Pour into a 20 x 20 cm mold lined with well-greased foil. Allow the caramel to cool and harden. Once set, cut it into squares. Wrap in decorative clear film. Store at room temperature.