Here's one for "Rahmtäfeli" - caramel cubes (quickly translated from the Swiss Milk site):

Ingredients
2 dl Cream
250 g Sugar
50 g Butter
2 EL "Birnendicksaft" (or "Birnel" = a sugary syrup made of pears, you can substitute with Golden Syrup if you have any.)
1 packet vanilla sugar
2 EL almonds, sliced

METHOD
1 Line a rectangular oven tray with baking parchment.
2 Place cream, sugar, butter, "Birnel" and vanilla sugar into a shallow pan, heat it, stirring until the sugar has completely dissolved.
3 Reduce the heat and simmer for another 30 - 40 minutes, stirring often, until the sugary mass is pale brown and the mixture thickens. Test by putting a few drops onto a cold spoon. If the mixture sets quickly, it's ready.
4 Mix the almond slices into the caramel mixture, pour the mixture onto the lined oven tray and leave to cool.
5 Use a knife, which has been dipped into hot water, to cut the mass into bite-sized cubes and leave to cool completely.

I'm not sure if the stirring factor is ideal for children. Still, "Rahmtäfeli" are a traditional Swiss sweet.