1 Cup Water
3/4 Cup Chelsea Soft Brown Sugar
60g Butter
1 Teaspoon Vanilla Essence
1 Tablespoon Gelatine
375ml Evaporated Milk, chilled
Whipped cream, passionfruit syrup to serve

1 : Place water, Chelsea Soft Brown Sugar, butter and vanilla essence into a saucepan and stir over heat until dissolved.   Remove from heat, whisk in gelatine and allow to cool.
2 : Place chilled evaporated milk in a large bowl and beat for 5 mins. Gradually beat in caramel mixture then place in the deep freeze for 1 hour to set.
3 : Beat mixture once again, pour into a 1.5 litre capacity serving bowl and refrigerate for at least 5 hours before serving topped with whipped cream and passionfruit syrup.