Start by oiling a heatproof rectangular pan. Line with parchment, oil the paper, then set to the side.

Melt the white chocolate in a large heatproof bowl. Set aside.

Cut open and scrape the seeds from the vanilla bean.

Combine the seeds with the cream, sugar, and white syrup in a large pot.

Cook over medium-high heat while stirring continuously until it reaches 127°C (260°F).

As soon as it comes to temperature, remove from the heat and quickly whisk in the butter and salt until well combined.

Pour a couple of tablespoons of caramel into the melted white chocolate. Whisk together.

Add another couple of tablespoons of caramel to the chocolate and whisk again. The chocolate will split, this is normal and expected.

Repeat this process until the chocolate and caramel have emulsified, meaning they've come together into a smooth mixture.

Once emulsified, you can pour the remaining caramel into the chocolate. Stir until there are no streaks left.

Immediately pour into the pan, spreading it evenly.

Allow the fudge to crystallize and set at room temperature for about 24 hours.

Cut it into pieces and enjoy!