Clotted Cream Fudge

The original and still the best, made with wonderfully thick Clotted Cream, the softest and smooth fudge ever!

 

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • 275g Caster sugar
  • 225g Clotted Cream
  • 80g Golden Syrup
  • 1 teaspoon Vanilla Extract

Instructions

1

Place your cream, sugar and golden syrup in a heavy bottom pan

2

Turn your hob onto full power and slowly stir contents (you need to constantly stir as it will burn on the bottom otherwise, so take your phone off the hook!)

3

The mixture will grow in size as it cooks and as bubbles start to form

4

You need to bring the temperature up to 116°c (best use a candy thermometer), it will bubble and be larva type consistency

5

Take off the heat and leave for 5 minutes

6

After 5 minutes have passed, you will need to give the fudge a good hard beating, then leave again

7

After 10 minutes add your vanilla extract (adding this too early will cause the vanilla to burn and leave a bad taste!)

8

Repeat the mixing process for the next 30-40 minutes, until you notice the mixture goes from glossy looking to a matt finish

9

Put into foil trays and leave to set, best is about 12 hours/overnight, and in the fridge if possible

10

Once set, remove the foil trays, cut and enjoy!

You Might Also Like