Scrummy Clotted Cream Fudge

    Scrummy Clotted Cream Fudge


    3 people made this

    About this recipe: Delicious fudge


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


    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.

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    Reviews (1)


    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

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