Put the cream, brown sugar, toffifees and eggs in a saucepan, stir and heat until the toffifees have melted. Finely puree the mixture with a hand blender.
Take the pot off the stove, let the mixture cool down lukewarm. Stir in the vodka. Fill the liqueur into sterile bottles (6 bottles of 250 ml each). Seal, let cool. Shelf life 1-2 weeks in the refrigerator.
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