Diary Free Butterscotch

Measure out the first three ingredients (water, sugar, glucose syrup) and put in to a pan.

Measure out the last three ingredients (butter, salt, citric acid) and put in to a bowl. Put this bowl close by to where you will be heating the water, sugar and gluclose syrup with a mixing spoon ( they get added later).

Stir first three ingredients (Sugar, Glucose syrup and Water) over a low heat until the sugar is dissolved.

Once sugar is dissolved bring it to a slow boil, keep it there for about 8-10 mins or till it turns a light golden brown stirring as you go. Another method is to keep stirring it until it reaches 150deg C on a candy thermometer, and keep it at that heat until it turns a light golden brown.

Once it has reached the colour take off the heat and add the last three ingredients (butter, Citirc acid and salt). - (Don't be tempted to put back on to the heat if it looks more yellow than golden as it will taste terrible). Mix well and pour in to a scilicon swiss roll tray (or cookie tray with baking paper).

While still soft score in to pieces, or wait a little till its malleable and cut sections and roll then up and cut in to sweet sized pieces.

Wrapping each one in grease proof paper is recommended as they will stick together after a day or so (and need a bit of force to break appart).