Line a 9x9-inch baking pan with parchment paper to prepare for the fudge.

In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, and 1/2 cup heavy cream; stir occasionally until the mixture is smooth and the sugar dissolves.

Increase the heat to medium-high and bring the mixture to a gentle boil.

Continue cooking without stirring until the mixture reaches the soft ball stage (about 234°F on a candy thermometer) or forms a soft ball when tested in cold water.

Remove the saucepan from heat immediately once the soft ball stage is reached to prevent graininess.

Quickly stir in 1 teaspoon vanilla extract, 1 cup white chocolate chips, and 1/4 teaspoon salt until the chips melt into a creamy mixture.

Pour the fudge mixture into the prepared pan, spreading it evenly and tapping gently to remove any air bubbles.

Allow the fudge to cool and set at room temperature for at least 2 hours or until fully firm before slicing into pieces.