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.