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.