Put the syrup, sugar and cream in a large pan over low heat. Gently stir to dissolve the sugar.
Stir constantly, increase the heat to medium and let the mixture come to a boil. Continue to boil the mixture for 10-15 minutes until it reaches 118°C on the sugar thermometer.
If you don’t have a thermometer, simply drop a few drops of the mixture into a glass of ice-cold water. It’s done if it rolls into a small ball. However, if it just dissolves, continue to boil it on medium heat.
Remove the pan from the heat before adding vanilla extract. Beat using a wooden spoon until thick and begins crystallising around the edges (it generally takes 10 minutes).
Pour this fudge in the prepared tin and keep aside to set.
Core into squares when warm and serve immediately or store in a cake tin for up to seven days.
If you’re gifting it, tie up each piece in small cellophane bags and tie up the ends using colourful ribbons.
