Step 1

Prep: Line a 9X5 loaf pan with parchment paper.

Step 2

In a saucepan, combine iceing sugar, milk, corn syrup, vanilla extract and star anise.

Step 3

Bring to a boil over high heat, stirring with a wooden spoon.

Step 4

Reduce heat and simmer 5 minutes. Remove star anise with a slotted spoon.

Step 5

Gradually stir in butter.

Step 6

Cook, stirring frequently over medium heat until temperature reaches 230 degrees f (110 c) with candy thermometer or instant read thermometer.

Step 7

Pour hot toffee into prepared pan and cool at room temperature for at least 2 hours before cutting.

Step 8

Trim the uneven edges and cut into 18 pieces. Sprinkle with coarse salt (I use sea salt).

Step 9

Store in the fridge in an airtight container. Place in mini muffin cups in a cookie tin, if giving as an edible gift.