The original and still the best, made with wonderfully thick Clotted Cream, the softest and smooth fudge ever!
- 275g Caster sugar
- 225g Clotted Cream
- 80g Golden Syrup
- 1 teaspoon Vanilla Extract
Place your cream, sugar and golden syrup in a heavy bottom pan
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!)
The mixture will grow in size as it cooks and as bubbles start to form
You need to bring the temperature up to 116°c (best use a candy thermometer), it will bubble and be larva type consistency
Take off the heat and leave for 5 minutes
After 5 minutes have passed, you will need to give the fudge a good hard beating, then leave again
After 10 minutes add your vanilla extract (adding this too early will cause the vanilla to burn and leave a bad taste!)
Repeat the mixing process for the next 30-40 minutes, until you notice the mixture goes from glossy looking to a matt finish
Put into foil trays and leave to set, best is about 12 hours/overnight, and in the fridge if possible
Once set, remove the foil trays, cut and enjoy!