In a sauce pan combine sugar, cream, liquid glucose and butter.
Heat it and let all the ingredients melt together.
Once it starts boiling, fix a candy thermometer to the side of the pan.
Cook the mixture until the thermometer reads 248°F / 120°C.
Line a tray with parchment paper, grease it with oil and keep it ready.
Once the temperature is reached, remove from flame, add slat and vanilla, stir well and pour it into the prepared tray. Use a spatula to remove all the caramel from the pan.
Set this aside for 8 hours.
Remove the set candy from the paper onto a oiled board.
Slice into small pieces using an oiled knife.
Wrap individual candies in paper or chocolate wraps.
Store in an airtight jar in a cool place on counter.
