2 Cups Caster Sugar
1 Cup Cream
1 Tsp Vanilla Essence
1. Lightly brush a 8.5 x 4.5 inch loaf tin with melted butter or oil. Line the base with baking paper, extending over 2 sides. Place the caster sugar, 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 the mixture is just simmering. Cover and cook for 3 minutes.
2. Remove the lid and clean the sugar from the sides of the pan with a wet pastry brush. Do not stir the mixture. Continue to boil the mixture for about 10 minutes, or until it reaches the softball stage (240 F on sugar thermometer ).
3. Remove from the heat, allow to cool slightly and then stir in the vanilla essence. Beat with electric beaters for 1-2 minutes or until the mixture loses its gloss and begins to thicken. Quickly pour the mixture into the prepared tin and smooth the surface. Cover and allow to set. Cut into small squares, or use a biscuit cutter to cut into desired shapes.
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