Grease and line a 10″ x 6″ pan with parchment paper.
In a saucepan, combine condensed milk, sugar, butter and corn syrup. Heat on medium until butter is melted and sugar is dissolved, then bring to a boil. Simmer, stirring continuously, for 5-6 minutes.
Remove pan from heat, and wait for bubbles to disappear. Add the vanilla bean paste and extract and stir to combine. When vanilla is mixed through, add chocolate and stir until smooth and no chocolate lumps remain.
Pour into prepared pan, cool on bench for 2-3 hours before transferring to refrigerator. Cut into even pieces and store in refrigerator until ready to serve.
Preparation: 20 min + chilling
Cooking: 6 min
14 oz sweetened condensed milk
7 oz (220g) granulated sugar
1 stick + 1 tbsp (125g) unsalted butter
3 tablespoons corn syrup
6 tsp Taylor & Colledge Vanilla Bean Paste
7 oz (200g) white chocolate, chopped