Written by Roxswood

* 500g Caster Sugar
* 250ml Cream
* Pinch Salt
* 1 tsp Vanilla Essence

Lightly brush a baking tray/loaf tin with melted butter or oil.
Place Caster Sugar and cream and a pinch of salt in a medium heavy based pan.
Stir to combine and continue to stir over low heat without boiling until all the sugar has dissolved. Increase the heat slightly until mixture is just simmering then cover and cook for 3 minutes.
Remove lid and clean sugar from sides of pan with wet pastry brush, DO NOT stir the mixture.
Continue to boil for about 10 minutes or until it reaches 115degs C or soft ball stage (drop a spoonful into cold water, if it clumps into a ball at the bottom its about right).
Remove from the heat, allow to cool slightly then stir in vanilla essence. Beat with electric whisk for 1 - 2 mins or until mixture loses its gloss and begins to thicken.
Quickly pour into prepared tin and smooth the surface. Cover and allow to set.
Cut into squares and sprinkle lightly with icing sugar or cocoa powder, YUM.