Place the double cream, caster sugar, golden syrup, and vanilla bean extract in a large saucepan and heat gently, stirring until the sugar dissolves.
Turn the heat up and bring to a rolling boil, cover and continue boil for 3 minutes! (A rolling boil is when its constantly boiling but not rising up the pan to overflow – if it starts to overflow the temperature is far too high!)
Uncover and continue to boil until the temperature reaches 116 °C (Soft Ball Stage) test using a sugar thermometer. It shouldn’t take too long to reach the temperature!
When the mixture is hot enough, remove from the heat and beat the mixture carefully so that it doesn't splash for a few minutes till it cools slightly, then add in the 200g chopped Caramac.
Beat this until smooth! It won't take long as the heat of the fudge will melt the Caramac almost immediately.
Once beaten, pour into the tin.
Sprinkle or place on top the extra bars of Caramac however you wish for decoration.
leave to set at room temperature for at least 4 hours – sometimes it can take overnight!
Portion into small pieces and enjoy!
Notes
If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft, squeezable piece of fudge is formed, it is ready. But BE CAREFUL – it is EXTREMELY hot! It usually takes between 7-8 minutes of a rolling boil to reach the temperature.
If you do want to buy a Sugar Thermometer however, I really do recommend this one!
I found my Caramac in Tesco, but its available in Asda, and most other supermarkets too!