Clotted Cream Fudge

use & excuse no. 65 – Receiving homemade gifts is such a treat, so make a batch of this fudge and pack in pretty little boxes or jars.

time: Preparation: 10 minutes Cooking: up to 10 minutes
makes: Approximately 40 pieces
Product: Cornish Clotted Cream


275g unrefined caster sugar
100g golden syrup
1 x 227g tub Rodda’s Cornish Clotted Cream
½ tsp vanilla essence


Grease and baseline a 20cm tin.

Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. 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.

Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

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  1. Not good!! After three mins of covered boiling I took off the lid to a burnt mess! Set off the smoke alarm and my pan is ruined. This recipe cannot spend this much time unattended! :(

  2. Thanks for the recipe it’s great, I’m a fudge lover especially from fudge kyst in St Ives this comes pretty close to there’s.

  3. Lovely recipe. However I would double the amounts or use a smaller tin as I followed instructions to the letter and it only ended up about 1 cm or so thick.
    Will definitely make again!

    Alison Haigh
  4. Seems a good recipe haven’t tasted it yet! But it most certainly doesn’t make 40 pieces unless they are the size of your little finger nail

  5. I have made this many times, it’s always good. I usually leave out the vanilla essence but add 2 tbls honey.

    Jackie Greaney
  6. Pingback: Rodda's Clotted Cream - The Hedge Combers

  7. What was the answer about making other flavours? Can you make a chocolate orange one? The basic recipe was delicious, we just fancied trying a bit of variety.

  8. This fudge is dreamy you need to lock the tin and keep hold of the key!!!!

    Cynthia Dash
  9. Such a great recipe. Have made a batch for my friends birthday.

  10. I’ve made this fudge a couple of times now and it has turned out great. I’ve added rum soaked raisins in one batch and the 100g of dark chocolate in the other and both have been yummy. It’s a great basic recipe that you can experiment with. Thanks for putting it up! (I would highly recommend getting a cooking thermometer as well)

    Cara Stacey
    • Thank you so much for sharing your feedback. We will definitely try the flavours you’ve mentioned and know a lot of others will too!

  11. Great recipe…I’m also interested in how easy it would be to add flavours.

  12. This is the first time i have ever made fudge in my life and wow, its turned out really well and tastes divine!

  13. This is the best fudge ever… have made other fudge before using condesnsed milk and every time it would be different or it would burn really quickly .
    Found this recipe and it is perfect , even my friend wanted the recipe ! Just wanted to know whether you could add different flavours like strawberry or orange instead of vanilla essence or even make it into a chocolate fudge by either adding coco powder or melted chocolate… although was wondering whether this would affect the recipe especially if adding more liquids ?

    Lizzy :)
    • Great that you love this recipe – I tics one that we are particularly proud of. We are trying to find a ‘fudge expert’ who can help us with this one. We will let you know when we have found out.

  14. I have made this fudge twice now and both times it turned out brilliantly. I brought some in to work and everyone loved it.
    I have a question though, how easy is it to create different flavours with this recipe? Such as chocolate or rum and raisin? Does the recipe need to be modified much to work well?

  15. I made this fudge last week for our local village show – I won first prize! “Tastes like real clotted cream fudge” – errr that’s because it was!

    Sarah Roy
  16. I tried to make this today and it turned really dark brown and was completely solid it was like really really hard toffee. I tasted it and it just tasted of cooked sugar. What am i doing wrong?

  17. I ried it from a freind and i loved it!

  18. This recipe was helpful. It was really easy to make and it didn’t take long at all.
    Thank You!!!

  19. I have not as yet tried to make your fudge but,I have tasted it from a friend and it was a taste of heaven.

    Jessica Melson
  20. this is amazing rodda

  21. Hi there, We are in the process of making your fudge for our wedding favours… Can you advise if we need to store the fudge in air tight containers in the fridge or is room temp okay?

    Many thanks,

    • As long as it is kept in air tight containers it will keep well for up to two weeks so you can make it in advance. You dont need to keep it in the fridge. Hope you have a lovely wedding day!

  22. OMG amazing tastes soo good nothing bad about it i tried to make fudge before and it had awful quantities, way to much sugar however this one was perfect!! i will definatly use it again!! thankyou so much for putting this on here!!!

  23. I have made this 3 times now, following the instructions to the letter. The first time it was FAB!
    But, the last 2 times I have made it the fat has started to separate while it is mixing. Any ideas??

    Jenny Riley
  24. Loved it! Didn’t know I could be so clever lol. So easy. Tastes great!

    Jacqueline Gray
  25. Brilliant recipe, worked 1st time of trying (5 attempts with other recipes were a disaster). Just one question – how do I get the fudge a bit firmer, it is a bit too smooth for my taste and would like to have it a bit more crumbly.

    L Cox
  26. Made this fudge for a presentation gift, worked perfectly, did however double the recipe which ended up making (42 good sized chunks) I also left the mix in the pot until i cooled to 110 degrees, and then i beat the air into the mix. After a few hours it was set enough to cut, but you kind of need to cut it let it dry and cut it again and let it dry. Great fudge!

  27. Had some left over Roddas clotted cream, so decided to make some fudge. WOW, this recipe made the most gorgeous fudge. Infact it was that delicious I am mixing my next batch as I write this review. Hope it wasn’t beginners luck and this batch tastes as scrummy as the first.

    Lindsay Birchall
  28. I decided that i wanted make some Christmas prezzys this year n thought id make fudge (obviously needed to a test batch first ;) ) its been years since i last made fudge n couldn’t remember what i needed.
    stumbled upon this recipe n decided id give it a bash… the result was outstanding!! And the fudge literally lasted 5 minutes. tastes so much better that shop bought fudge. only problem i had was i thought the fudge was abit too sweet. so less golden syrup next time i think :) but other than that can’t wait to make another batch!! :D

    • Likely to be one of two things – one you didn’t get it to 116-118C before removing it from the heat or you didn’t beat it continuously until the correct texture formed. My Kenwood Chef needed 10 mnutes at speed 3 to get it to the correct point – don’t think I could have done it by hand.

  29. This recipe just made toffee not fudge?

  30. I had an amazing cream tea with my first homemade scones yesterday. Wondering what to do with the leftover clotted cream I saw your suggestion in the attached leaflet. A quick Google later and I’ve just made (and eaten a fair bit of) this gorgeous fudge. Wow! My husband says it’s the best fudge he’s ever tasted… quite an accolade. And so easy. Can’t believe I never tried it before.

    I randomly adjusted the ingredients as I only had about 1/2 a tub of cream left but it still worked. Now I know what everyone’s getting for Christmas! Thanks so much for the recipe Rodda :-)

    Sarah Topping
  31. Hi, i made the fudge, and it tasted wonderful, the only thing was it supposed to turn out a little like butter cubes where easy to snap?. if not any idea what i did wrong?. thank you.

  32. I brought clotted cream back to Dubai after our holiday wrapped in newspaper after a night in the freezer back home. Have just made the fudge and it is superb, I will be giving to friends for a teste of the west country.

  33. At my third attempt, I got this right!!! I am using the cream I havn’t sold at Philleigh Farm Shop – and I have also used it to replace butter when making cakes!!! :))

    Sue Young
  34. amazing asousomwe

  35. Hi, I was gutted at the thought of having to throw away 2 of your tubs of clotted cream after having to cancel my afternoon tea party. I thought I would check (even though I knew it couldn’t) on your packaging to see if it could be frozen and read about your website and that I could make other things. I’m now about to start the fudge and the truffles so thank you……

    Linda Hornett
  36. The fudge is delicious!!

    I had loads of clotted cream with a short sell by date so decided to use it all. One thing I did find is that the batches where the syrup went in the sauce pan first burned. The batches were the sugar formed the first layer was fine.

  37. Fantastic recipe, ours was a success in the fact that it tasted delicious. The best clotted cream fudge I’ve ever had. The only thing was that it’s too soft and I gather from other comments that I didn’t get the temperature hot enough. Will be investing in a thermometer and hoping for perfection next time.

  38. Hello
    The reipe sounds great. I however am having a bit of a probelm, and wondered whether you could help.
    I follow the recipe but when it comes to the last part i can’t get it to go grainy and more mat, it’s just runny (I beat it for well over 10 miins) and on second attempt i put it in my Kenwood for mixing but still no luck..HELP!any tips would be great i really want to make this one. Thanks Anne

    • Not getting the temperature quite right is a common problem. Make sure that you boil it for 3 minutes and that it reaches 116 °C / 240 °F. 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. Hopefully this should help.

  39. Hi,

    I have made the fudge and it has come out brilliantly, I would really like to send some to family, could you please let me know how long it will last?

    Many, many thanks


    • Hi Loran,

      Thanks for your enquiry, glad to hear it worked so well for you. The fudge will last for two weeks as long as it is kept in a sealed container. So plenty of time to send it to your family (we can’t imagine it will last long once it arrives!)

  40. Please can you tell me how long this will keep once made?

    Yvette Britton
    • Once made, this clotted cream fudge will last for two weeks in a sealed container (if it’s not all eaten up by then). Let us know how it turns out!

  41. made this for Christmas and it worked perfectly and was very yummy, will be making again

  42. Mine just turned out like toffee. It was extremely nice however, will try again to make it like fudge. Maybe I didn’t cook it long enough.

    • Not getting the mixture to the right temperature is a common mistake. But as long as it still tasted good, that is the main thing!