Line a 20cm square pan with parchment paper and leave to the side.
In a large pan, add the double/clotted cream, caster sugar, liquid glucose and vanilla bean extract.
Heat on a low-medium heat until the sugar has dissolved, stirring occasionally during this process so everything is mixed well - this could take a couple of minutes.
Once the sugar has dissolved, turn the heat up to a medium-high heat and bring the mixture to a rolling boil.
Without stiring the mixture, heat the mixture on the rolling boil until it reaches 113ºC.
Test this with a sugar thermometer, or use the soft ball method*. Be careful not to heat it too high, or be too impatient with it, because you risk the mixture over spilling and doing it to quickly can burn the mixture!
Once you have reached 113ºC, remove the pan from the heat, and beat in the chopped white chocolate and unsalted butter until they're melted and the mixture is smooth.
Continue to beat for a couple of minutes so it thickens slightly!
Pour into the prepared tin and leave to set for 6 hours, or overnight.
Chop into squares, (I usually do 1 inch squares) 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!
This treat will last 2-3weeks in an airtight container at room temperature, or you can freeze it for up to 3 months!