Milk Toffees

Today we all return children, even though in reality I have never ceased to be one because when I find some of these milky sweets of good quality I pillage them without restraints and concerns about diet. I cannot resist!
At this point I thought "but why not try to cook them?" and I tried to find the recipe from my various cookbooks and over the network.
I found many, with a lot of differences between them, the following is what gave me the best results and that has the taste that I remember from my childhood.

Ingredients for approximately 12 toffees: 1 and 1/3 cups of cane sugar, 4/5 cup of single cream, 2 tbsp of butter, 1 and 1/2 tbsp of honey, some drops of vanilla extract, salt.

Preparation: put in a pan with a thick bottom the cream and butter with a few drops of vanilla extract and a pinch of salt. Cook it until the liquid has begun to warm and then add sugar and continue to cook on low heat for about 20 minutes while stirring the mixture with a wooden spoon, until it reaches a soft and creamy texture and does not slide down from the spoon. If you want harder toffees just increase the cooking time. Pour the mixture into a baking tin greased with butter, or in a container for ice cubes made of metal, and let it cool for two hours in the refrigerator. When it will be soft but substantial cut the toffess to a squared shape with a knife greased with some butter.