Make sure to use a 2,8L  heavy-duty saucepan for this recipe, as the fudge mixture will double in volume.

You will need a candy thermometer for this recipe, and you need patience as this recipe takes about 50 minutes.
 

Direction
 

• Line a squire baking pan with waxed parchment paper and set aside for now. You will need a heatproof bowl and a handheld mixer for later; make sure to have it ready before starting this recipe.
   
• In a medium saucepan, add 200 grams pieces of unsalted butter and 500 grams heavy cream. Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk/butter mixture. Put the pod in the milk as well, 1 teaspoon of vanilla bean paste, and 1/2 teaspoon fine sea salt.
   
• Place over medium-low heat to melt the butter, but keep the mixture warm while melting the sugar and glucose.
   
• In the next step, you need to caramelize the sugar and glucose; this step will give the vanilla Bean Fudge a delious caramel flavor.  The caramel flavor of the fudge is most delious when the color of the caramel is light-medium amber so don't let the caramelization in the next step go too far. 
   
• Add 50 grams of glucose or light corn syrup and 450 grams of superfine sugar in a heavy-duty saucepan. Place over medium-high heat, (Do not stir at this point or you risk crystallizing your syrup.) 
   
• Cook the glucose and sugar mixture without stirring over medium heat until the sugar starts to caramelize around the outside of the pan.  If you see the sugar is getting too dark, Use a wooden spoon and carefully draw the caramelized sugar toward the center of the pan to help the sugar cook evenly.
   
• Once all of the Glucose and sugar has caramelized to a rich, light-medium amber color, Turn the heat off and pour in the warm butter/cream vanilla mixture in two additions; after each addition, let it bubble up and then stir with a heatproof spoon to combine, avoiding the steam. ( be very careful, as it will bubble up and steam like crazy) If there are any hard caramel pieces, don't worry it will have plenty of time to dissolve when the mixture is cooking.
   
• Turn the heat on to medium-low heat ( low is best). Clip a candy thermometer to the side of the pan, or use a digital laser thermometer and cook, occasionally whisking until the mixtures reach 116C°/240F°. This step takes about 40 to 50 minutes.
   
• When the caramel reaches the correct temperature of 116C°/240F°, remove it from the heat. Carefully remove the vanilla bean, and immediately without delay, pour the warm caramel mixture into a heatproof bowl.
   
• Using a handheld mixer, Immediately without delay, whip the caramel on medium-high speed for at least 3 to 5 minutes. The caramel will get thicker and lighter in color and will lose some of its shine, depending on how long you mix the caramel mixture.
   
• I prefer my fudge smooth and creamy (not on the dry/crumble side) and mix it for no more than 3 minutes. If you want yours to be more matte and opaque. Beat it for at least 5 to 7 minutes.
   
• Pour the vanilla fudge into the prepared baking pan.
   
• Let the fudge get set in the fridge for about 2 hours.
   
• Remove the fudge from the fridge, and use a sharp knife to slice the vanilla bean & fudge into small squares. Depending on the size you cut the fudge, you should get between 25 to 30 squares.
   
• Cut parchment paper-wax paper or candy wrappers and wrap each fudge on a piece of paper and, twist the end, store in an airtight container in the fridge for up to 3 weeks.
   
• This Vanilla Bean Fudge stays soft either in the fridge or at room temp. If placed in the fridge, they stay fresh longer for up to 3 weeks, if placed at room temp in an airtight container it stays fresh for up to 10 days.