Butter an 8×8-inch / 20×20-centimeter tin, and line with baking parchment.

Combine the golden caster sugar, clotted cream, golden syrup, vanilla bean paste, and salt in a large metal saucepan or stock pot.

Warm the mixture over medium heat, stirring gently until everything dissolves.

Bring to a low boil, then cover pan with a lid and boil for three minutes.

Remove the lid and continue boiling, without stirring, until the temperature reaches soft ball stage (about 116° C / 240° F). Use a digital thermometer to ensure that the proper temperature is reached, or the fudge won’t set properly.

Remove mixture from heat.

Whisk until mixture becomes thick, matte, and lighter in color, about 8-10 minutes. (You will feel the mixture thicken as it cools.)

Pour mixture into prepared tin.

Allow to sit at room temperature, uncovered, for 1 1/2 – 2 hours, or until fudge is set and bottom of tin is completely cool.

Use the edges of the parchment lining to gently lift the fudge slab from the tin. Transfer to a cutting board.

With a sharp chef’s knife, cut the slab into squares. I cut mine into 6 rows of 6, for a total of 36 squares.

Wrap fudge in squares of parchment, or layer between sheets of parchment and store in an airtight container at room temperature for up to two weeks.