Ingredients
1¼ cups heavy cream
1 cup superfine sugar
6 tbsp. golden syrup or 
dark corn syrup
3 tbsp. honey
7 tbsp. unsalted butter
Directions
1. Line the bottom of an 8″ x 8″ baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
2. Heat cream, sugar, syrup, and honey in a 6″-diameter 2-qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
3. Pour sugar mixture onto prepared baking pan. Let cool completely; cut into 64 squares to serve.
