Line an 8×8-inch square tin with baking parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Grease generously with butter or nonstick spray.

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

Cook over medium heat, stirring gently until everything dissolves.

Bring to a low boil, then cover pan with a lid and boil for 3 minutes.

Remove the lid and continue boiling, without stirring, until the temperature reaches soft ball stage (about 240° F (116°C) on a digital thermometer.

Remove from heat.

With a wire whisk, whisk until fudge turns thick and matte and and lightens in color, about 8-10 minutes. You will feel the mixture thicken as it cools.

Pour into prepared tin.

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

Lifting by the parchment, gently transfer fudge slab to a chopping board.

With a sharp chef’s knife, cut 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. Store in an airtight container at room temperature for up to 2 weeks.