For the toffees, cut the butter into pieces and bring to room temperature. Bring the water and sugar to a boil over a low heat until hard lumps form. Simmer without stirring for 5 to 10 minutes until the lumps melt and a brown sauce forms. Cook the sauce until it is caramel brown. Then add the softened butter and stir a little.
When the butter is completely melted, stir in the whipped cream. Cook the caramel for another 5 to 10 minutes until the right consistency is reached. For the consistency test, take a cup of cold water and drip in the caramel. When hard drops form, the caramel is ready.
Then pour into a metal mold on baking paper. Put in the fridge and let cool down.
Cut the cold toffee into cubes and wrap individually in baking paper. Store in the refrigerator.
For the hot toffee, put 1 or 2 toffee cubes in a cup. Add STROH rum and then pour hot milk over it. Stir well and serve hot.