Line an 8x8 pan with foil.
In small sauce pan add the sugar, evaporated milk, corn syrup.
Stir over medium heat and heat until temperature reaches 225 degree F on a candy thermometer (or the soft thread stage).
Remove from heat, add the butter, stir until melted and combined.
Add in the white chocolate, vanilla bean, orange zest, spices and stir until well combined.
Pour into prepared pan.
Let sit until completely set, over night at room temp or 1-2 hours in the refrigerator.
When ready pull up the sides of the foil and pull the fudge out of the pan.
Cut into pieces.
Keep in air tight container.