Easter clotted cream fudge
an Easter twist on our popular clotted cream fudge
Perfect as a little gift for Easter. Simply cut into squares and pack them up in little boxes or jars. Nothing beats receiving homemade gifts.
5 ingredients
Prep 10 minutes
Cooking 10 minutes
Serves 40 pieces people
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Ingredients
- 275g unrefined caster sugar
- 100g golden syrup
- 1 x 227g tub Rodda’s Cornish Clotted Cream
- ½ tsp vanilla essence
- 1 bag of Cadbury Mini Eggs
Method
- Grease and baseline a 20cm tin.
- Place all the ingredients (not the mini eggs) in a large saucepan and heat gently, stirring until the 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 sprinkle mini eggs over the top.
- Leave for around 30 minutes to allow the fudge to set.
- Once set, cut the fudge into pieces and store it in an airtight container.
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