Pour the cream in a pot and add 500g of caster sugar and the glucose syrup as well as a few drop of vanilla extract. Start cooking it and place a sugar cooking thermometer in the pot. When the caramel reaches 118'B take your pot off the heat and add 25g of butter. Incorporate the butter well with a whisk and pour your cooked sugar into a shallow tray lined with some greaseproof paper.
Leave the caramel to cool down fully and cut some small squares of 1 inch aside that you can wrap in some nice food safe wrapping paper.
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