Scrummy clotted cream fudge

    1 hour 55 min

    Delicious fudge made with four ingredients: clotted cream, golden syrup, vanilla and sugar.

    30 people made this

    Serves: 12 

    • 275g unrefined caster sugar
    • 100g golden syrup
    • 227g clotted cream
    • 1/2 teaspoon vanilla extract

    Prep:15min  ›  Cook:10min  ›  Extra time:1hr30min setting  ›  Ready in:1hr55min 

    1. Grease and line the base of a 20cm square tin.
    2. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves.
    3. Bring to the boil, then cover and boil for 3 minutes.
    4. Uncover and continue to boil until the temperature reaches 116 degrees C (240 degrees F).
    5. Remove from the heat and beat until the mixture becomes thick, a little grainy and more matte, this could take up to 10 minutes.
    6. Pour into the tin, smooth out with a spatula and leave for 30 minutes.
    7. Mark into squares with a knife and leave until set.
    8. Cut into pieces and store in an airtight container.


    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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


    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