Combine the cream, muscovado sugar, syrup and vanilla sugar in a saucepan and boil until the mixture reaches a constant temperature of 120 °C. Alternatively, drop a little mixture into a glass of cold water and test for the correct consistency. Stir to prevent the mixture from sticking to the pan. Remove the pan from the heat and stir in the glucose syrup and butter. Return the pan to the heat and bring back to the boil. Break the chocolate into small pieces and stir into the mixture.
Line a 15 x 20 cm rectangular baking tin with lightly greased baking parchment. Sprinkle the crushed candy sticks in the bottom of the tin. Pour the mixture over the crushed candy sticks. Leave in a cool place until set. Cut into squares.
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