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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.

 

ingredients 5 ingredients
timer
Prep 10 minutes Cooking 10 minutes
user icon 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 in an airtight container.

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