In a large microwave safe bowl, melt sugar, milk, water and butter in the microwave (high power) for approximately 10 minutes (until the sugar has completely dissolved).

Check and stir every few minutes. Do not allow the mixture to overflow. Transfer mixture to a heavy-based pot (not non-stick).

Bring back to a boil over medium heat, stirring all the time for approximately another 10 minutes. Be careful not to allow the mixture to overflow.

Take off heat if required. Add tin of condensed milk (lower the heat a little), stirring again until the mixture goes from light to dark brown, approximately 10 minutes again. Add vanilla essence if required.

To test if the mixture is ready, drop a little into a cup of cold water; if it forms a little soft ball it is ready (234 to 240°F on candy thermometer). If not, keep stirring and checking aforementioned until it does.

When mixture is ready, remove from heat and beat for 5 minutes, until all the bubbles are gone. Pour mixture into a greased 11x19-inch baking tray and wait to set and cool.

Mark into squares when setting. You should see the mixture 'crystallizing'.

Eat when completely cold and set.

Be very careful making this recipe - do not allow the mixture to boil over the bowl or pot and watch out for splashes.

Submitted by: Susan