Scrummy Clotted Cream Fudge

    Scrummy Clotted Cream Fudge

    (2)
    9saves


    4 people made this

    About this recipe: Delicious fudge

    Ingredients

    • 275g unrefined caster sugar
    • 100g golden syrup
    • 1x227g clotted cream
    • 1/2 tsp vanilla essence

    Method

    1. Grease and baseline a 20cm tin.
    2. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves.
    3. Bring to the boil, cover and boil for 3 minutes
    4. Uncover and continue to boil until the temperature reaches 116C / 240F
    5. If you do not have a thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water, if a soft ball is formed, it is ready.
    6. Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes.
    7. Pour into the tin and leave for 30 minutes
    8. Mark into squares with a knife and leave until set
    9. Cut into pieces and store in an airtight container.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    0

    Made this but think i didn't get the temp. high enough and/or mix it for long enough. I re-melted it and added some icing sugar (prob. too much) and then used an electric whisk to whisk it as I don't have the energy to beat it long enough by hand. It seems to have set well and quite quickly, a bit too grainy - icing sugar too much of - but tastes divine. Since it was my first time making fudge I think I'll need to practice again ... cleaning up is a doddle since everything dissolves with a bit of a soak in warm water ... that which was left after cooling and not picked off  -  18 Dec 2016

    0

    First time I made it, it went over the temp very quickly but I ended up with toffee. Second time was a complete success and lovely both times  -  08 Feb 2016

    Write a review

    Click on stars to rate