Break the white chocolate into pieces and chop. Set aside until needed.

Line the base and sides of a 28cm x 18cm slice tin with baking paper and set aside until needed.

Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan and cook over a low heat for approximately 10 minutes until the fudge mixture has started to thicken and the colour of the ingredients has turned a lovely golden brown.

Remove the saucepan from the heat and add the chopped white chocolate and quickly stir to combine.

Quickly pour the Caramel Fudge into your prepared tin and gently smooth the surface.

Place the Caramel Fudge into the fridge for 6 hours (preferably overnight) to set before cutting into small pieces to enjoy.

Line a 28cm x 18cm slice tin with baking paper – make sure you leave some hanging over the edges to help you remove the fudge from the tin once it’s set.

Break the white chocolate into pieces and place into your Thermomix bowl. Chop for 5 seconds at speed 7. Transfer to a bowl and set aside until needed.

Place the butter, golden syrup, condensed milk and brown sugar into your Thermomix bowl and cook for 8 minutes at 100 degrees on speed 3 with the measuring cup off.

Scrape the sides of your Thermomix bowl and cook for a further 20 minutes on Varoma temperature on speed 3.

Add the chopped white chocolate and mix for 10 seconds on speed 4 or until it’s melted and the mixture is smooth.

Quickly transfer the fudge to your prepared tin and gently smooth the surface.

Place the fudge into the fridge for 6 hours (preferably overnight) to set before cutting into pieces.