Vanilla Fudge

In a saucepan, combine sugar, corn syrup and cream.

Bring to a boil and cook without stirring until a small amount of mixture forms a soft ball when dropped in very cold water (236°F / 110°C) on a candy thermometer).

Remove from heat and let stand until lukewarm (110°F / 45°C).

Add salt and vanilla and beat with a wooden spoo until mixture thickens and loses its gloss.

Pour into buttered 8 x 8 x 2-inch baking pan and let stand until firm. Cut into squares.