Clotted Cream Fudge Recipe

Whilst walking around a shop on Sunday, I found a recipe for some fudge that looked pretty easy. But being a clotted cream loving family, it had to be adapted to suit or needs! So, here we have a super easy recipe for clotted cream fudge.

WARNING: Do NOT try if you are on a diet!

8oz (225g) caster sugar
8oz (225g) clotted cream
3 1/2oz (100g) golden syrup
1/2 tsp vanilla essence 

1. Grease a small baking tin (17cm) and line with greaseproof paper. Once you have lined the tin with the greaseproof paper, you will need to grease the paper so the fudge will not stick (if it does it will be a nightmare and you will just have to eat it all in one go!). You can grease the paper with something along the lines of melted butter or sunflower oil.

2. Weigh out all of the ingredients and combine into one fairly large saucepan. The ingredients will then need to be cooked over a medium heat, until the sugar dissolves, stirring continuously.

3. Once the sugar has dissolved, continue to cook but over an increased heat without stirring. You will need to use one of those weird sugar thermometers here as you only continue to cook the mixture until it registers to 116 degrees. 

A Sugar Thermometer

4. As soon as the mixture is up to temperature, remove from the heat and beat vigorously for 8-10 minutes, depending on how crumbly you want your fudge to be. The mixture will still have to be thick and grainy before you finish though – trust me, this is a seriously good workout!

5. Pour the mixture into the tin and leave it to set a room temperature preferably overnight, but if you are desperate to try it then an hour is good enough!

The end result is something quite amazing! Honestly, you wouldn’t think it is home made. I know that in places like South Africa you can’t get clotted cream so another recipe will have to be made to substitute the cream for something equally as yummy!

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