I also made Caramel Fudge this Christmas. I use the ingredients list from one recipe but the method from another but I'll put them together in this blog.
2 x 395g cans sweetened condensed milk
2 cups firmly packed brown sugar
250g butter, chopped
1/3 cup liquid glucose
1/4 cup golden syrup
400g good-quality white cooking chocolate, chopped.
Line a 28cm x 18cm x 3cm pan with foil or baking paper. Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling. Lower heat and cook, stirring for 10 minutes. Remove from heat and add chocolate; stir until smooth. The fudge will start to set quite quickly, so immediately pour into prepared pan, then spread evenly with the back of a spoon. Allow to cool at room temperature for 30 minutes, then refrigerate until firm. Cut into small pieces.