Clotted Cream Fudge

Clotted Cream Fudge

Receiving homemade gifts is such a treat, so make a batch of this fudge and pack in pretty little boxes or jars.

Ingredients
Method
  • 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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33 comments

  1. Jack says:

    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.

    1. belinda says:

      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!

  2. Fiona says:

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

  3. Yvette Britton says:

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

    1. belinda says:

      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!

  4. Loran says:

    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

    Loran

    1. belinda says:

      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!)

  5. Anne says:

    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

    1. belinda says:

      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.

  6. Andy says:

    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.

  7. Stephne says:

    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.

    1. belinda says:

      So glad you like the recipe, and thank you for the tip!

  8. Linda Hornett says:

    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……

    1. belinda says:

      A pleasure. Enjoy the fudge and truffles!

  9. bananaa says:

    amazing

  10. akent says:

    amazing asousomwe

  11. Sue Young says:

    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!!! :))

  12. Susanna says:

    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.

  13. Dean says:

    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.

  14. Sarah Topping says:

    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 :-)

  15. Lorna says:

    This recipe just made toffee not fudge?

  16. Gemma-Louise says:

    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

    1. Richard says:

      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.

  17. Lindsay Birchall says:

    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.

  18. Toyah says:

    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!

  19. L Cox says:

    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.

  20. Jacqueline Gray says:

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

    1. Richard says:

      I’d try to beat it a bit less. Seems to be the deciding factor in my fudges.

  21. Jenny Riley says:

    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??

  22. lal says:

    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. Danielle says:

    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,

    Danielle

    1. belinda says:

      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!

  24. Tom says:

    What is the secret of making fudge really SOFT?

Time: Preparation: 10 minutes Cooking: up to 10 minutes
Makes: Approximately 40 pieces

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