Put all the ingredients into a pan.
Heat slowly, stirring until the butter melts and the sugar dissolves.
Bring to the boil. Cover the pan, and boil gently for 2 minutes.
Uncover the pan, and continue to boil for 10 to 15 minutes, stirring occasionally.
Test by dropping a little of the mixture into a cup of cold water. It should separate into brittle threads.
Pour into a buttered 15cm / 6in square tin, and leave to set.
Turn out on a board, and break up with a small hammer.
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