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.

  • 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.

Back to recipes!


  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. Linda says:

      You got it too hot Jack. You really need to use a sugar thermometer for great results each time – take it to Soft Ball for optimum results.

    3. Lisa Morrow-Mayer says:

      237f or 116c is about right for this fudge.

  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:


    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


    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:


    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!

      1. susan dixey says:

        I’ve had clotted cream in freezer for 12 months & still made perfect fudge with it.

  9. bananaa says:


  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!! 😀

    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.

    2. Andrew Collins says:

      I’m making a batch now, I’ve always added a small tap of real butter, homemade is simple! And a pinch of salt. Balances the sweetness really well

  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,


    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?

  25. sally Sharp says:

    Would I be able to add peanut butter to this recipe.

    1. belinda says:

      Not sure about peanut butter, but we have added dry peanuts before. The recipe does lend itself nicely to different flavours.

  26. fallon says:

    I have a tub of clotted cream in my freezer and was wondering if I can still use that to make fudge? Or does it have to be fresh? And also if I can use the one from the freezer how long would it last? Sorry for all the questions x

    1. belinda says:

      You can try, but chances are you won’t have the same silky consistency once it is defrosted. We recommend using the cream within 3 days of opening.

  27. Kate says:

    Before I set out making this fudge just wondering, since I have a kitchen aid stand mixer, whether I could pour straight from pan and then beat or do I have to do it by hand?

    1. belinda says:

      It could be worth a go. Make sure you keep a close eye on it though!

    2. Kerensa says:

      I poured the mixture straight into my Kenwood mixer, it still took almost 10 minutes of beating to get it perfect but boy was it good. Seriously the best fudge I’ve ever tasted!

  28. sarahlindley says:

    Turned out amazing. made some as presents was so good going to make some more for me!! Thanks

  29. liz says:

    Just made this as part of a Christmas present.. amazing!! Much better than shop bought. Will be making it again.

  30. George Szelazek says:

    I am in fudge heaven! Thank goodness I came across your recipe in time for Christmas.
    Ho, ho, ho. Merry Christmas x

  31. Colleen says:

    I made a couple of batches for the holidays. I’m in Texas, so I had to find low temp pasteurized cream and make my own clotted cream first, which is about a 15 hour process. But it is so worth it! I added some chopped cinnamon sugared pecans on top of one batch right after pouring it in the tin and my family all agreed it was one of the best things they’d ever eaten. My husband is from Devon and clotted cream is one of the things he misses the most…this clotted cream fudge made him very happy!

  32. hailey says:

    I’m normaly prity good at things like this but mine turned out burnt toffee and stuck to the tray :\

    1. belinda says:

      Oh no, sorry to hear that! We all have kitchen disasters from time to time…

  33. Rob says:

    My first attempt at fudge. Temperature crept up even after I had removed mixture from heat, but this didn’t seem to stop it setting or tasting fantastic. Used a metal whisk to beat which made it very smooth. Think I will leave cutting till it is fully set next time as it is plenty soft enough then.

  34. Bianca says:

    Hi, thank you for this yummy recipe! I have made it a couple of times, but I’m finding the fudge is too soft and needs to be kept in the fridge. I’m using a thermometer and it does reach 116 degrees and I also beat it for at least ten minutes, usually longer. Please can you recommend what I could do to make it firmer? Mine is also very pale in colour.

  35. Emma says:

    Superb recipe! I was worried at first as I had never made fudge before and maybe it’d turn out like hard toffee?! All worries aside, this turned out fantastic. I used normal granulated sugar as I had no caster, still great taste! Everyone is loving them, they’ll soon be gone in no time! I will defiantly use this recipe again 🙂

  36. Geoff says:


    Would this work if you were to include rasins in the raisins or or other dried fruit in the recipe? Thanks.

    1. belinda says:

      We have added nuts to ours before, so would think that dried fruit should be fine. Give it a go and let us know how it turns out…

  37. Bianca Roskilly says:

    Lovely tasting recipe. I used my food mixer to beat the mixture, but it keeps coming out incredibly soft (it doesn’t keep any shape at all). Any ideas on what I’m doing wrong? It’s happened a few times now. The temperature reaches 116 degrees.

  38. Hannah says:

    This recipe makes lovely fudge, have also added cherries to it a few times + will try adding different ingredients or flavours in future.

    Was wondering if someone could help me tho, one of the times I made this fudge, it set a little harder + was slightly crumbly but it tasted really nice + not so sweet. As far as I remember I had the correct quantity of ingredients + I followed the method, so does anyone know why the fudge end up like this? Also if I wanted to make the fudge not so sweet could I put less sugar + syrup into it ? Thanks in advance to anyone who helps.

  39. Vicky Gilbert says:

    Hi, I hope you don’t mind but I have added your recipe to my blog. Please let me know if you would like me to take it down. The pictures used are royalty free and I have directed readers to your website and credited you with the recipe as that is where it came from. I have grown up in Cornwall on a staple diet of Clotted Cream treats and would love to share more recipes and maybe promote Rodda’s too (not that you need it). All the best, Vicky

  40. Mandy Lashbrook says:

    Made this for the first time today, for a slight twist sprinkled some sea salt flakes over the top after pouring into tin. Ansome.

  41. Emma Sands says:

    Delicious fudge!! I have made it a few times now and added a couple of large glugs of Baileys at my last attempt…..It turned out to be delicious! Thank-you for this recipe!

  42. Tara says:

    The first time I made this recipe, it was fudge but then the second time it turned into toffee which was still very nice… Now if just made some more and it fudge 🙂 unfortunately mine never really makes it into the airtight container.

    Great recipe though

  43. Rachel says:

    Perfect, easy & delicious ……

    add a bit of salt to bring out the best in the sugar and hey presto, face tinglingly sweet deliciousness

  44. Carrie says:

    I’m making this fudge as my wedding favours, and wondered whether anyone has tried adding salt to it to make salted fudge? If so, or if anyone has any idea, do you add the salt while cooking or sprinkle on the top when it’s in the tray? And how much?

  45. christine says:

    my son made this last night and was just the perfect fudge first time round really creamy. thanks for the recipe.

  46. Elsie tattersall says:

    Just tried it and on 1 St attempt

  47. Ben says:

    hi, can you freeze clotted cream fudge? As I would like to make it in advance

    1. belinda says:

      As long as it is wrapped and stored in an airtight container, it should be ok to freeze.

  48. VIctoria says:

    Thanks again for another lovely recipe we often have left over clotted cream on a Sunday when we close so we like to use it up and this was a lovely way today thanks
    The Tearoom
    Cliffe park

  49. Stacey says:

    First time making fudge, my 7 yo helped to stir, dissolving sugar. It’s cooling now, and so far so good 🙂 can’t wait till its set. Hoping to make a few additions for Xmas presents, rum and raisin being one. This was the trial run, no thermometer did the cold water test. Happy days 🙂

  50. Lindsey says:

    Nice toffee recipe but it’s definitely not fudge

  51. kelly hinchliffe says:

    I’ve not got any golden syrup but will honey be okay for a substitute

  52. Camie Love says:

    used this recipe in a bread maker on jam setting yummy!!

  53. Debbie says:

    I found it took longer than 10 minutes to make. I had to boil it for more than 3 mins to reach 116 degrees and stirred it for ages to get it really thick before putting it in the tin. It tastes amazing!

  54. Cathy Milbourn says:

    Hi, Tastes fantastic but but it’s quite soft. I followed the recipe to the letter and used a digital thermometer so unsure why it’s soft. It holds the shape but is not as firm as shop bought fudge. Is this how it should be? If not, please let me know what I am doing wrong. Many thanks, Cathy

  55. Jenny Hulley says:

    I don’t understand what left over clotted cream is!!!! I never have left overs hahaa

  56. Jules Hardy says:

    Absolutely delicious. Went to Devon recently, all fudge was very grainy. This is so smooth, much, much better. I will be making batches to sell at work for charity!

  57. Meetsy says:

    Hooray! I’m in my 63rd year, never been able to make fudge successfully in all that time- until today! This recipe is brilliant. I think the secret is the temperature, get a sugar/jam thermometer if you don’t have one. Also made honeycomb yesterday, but with the thermometer. All this is for our bonfire night later this month. Now I know I can male it, I’ll make more and bag it and sell it with toffee apples. Thank you Rodda.

  58. Debbie says:

    I have made this 3 times now, and have played about with replacing vanilla with rum essence and raisins and it has turned out perfectly every time. I do not have a thermometer to check the temperature but use the cold water check. All I would say is be prepared for a workout as it always takes me longer than 10 mins to beat, and my arm aches after! Fantastic recipe

  59. Meetsy says:

    This is a fantastic recipe. First time I made it successfully in my 63rd year. Second time it was like soft toffee, but rescued it successfully the day after. Scraped it out the tin, put back on the boil for another 3 minutes, whisked it for 10 minutes religiously, back in the tin, it was perfect. Remember, it can be rescued!

  60. Will says:

    Have made this for the last few years for xmas to give to friends and family, and it always gets rave reviews.
    I use a heavy bottom pan and a silicon spatula, and constantly stir and scrape the sides as it’s cooling down. I also move the pan around the worktop to gently take the heat out of the pan and speed up the cool down process. This does take 10 mins of constant stirring.
    I add a heaped dessert spoon of cocoa powder and some chopped walnuts for a choc/nut flavour.

    1. Belinda Neal says:

      I love the sounds of adding other ingredients to it to give it texture. Will give this a try.

  61. Victoria says:

    I made this fudge today and it turned out fine texture wise. It’s melts in your mouth. However, it is so sweet that it’s difficult to eat more than a tiny nibble at a time. Can I add less sugar next time? Would that help?

  62. Catherine says:

    Brilliant recipe cooked in slow cooker . Simply throw it all in give a good mix put it on low for 4 hours with the occasional stir

  63. Kathy says:

    This fudge is absolutely delicious – easy & quick to make. Far nicer than the bought stuff!

  64. Tina says:

    I’ve made this twice, delicious

  65. Katie Young says:

    Made this fudge at the weekend and it tastes amazing! However, I was looking to make more of a dairy fudge (kind of squidgy haha) and this came out more like tablet and was crumbly albeit absolutely lush, just crumbly! I don’t have a sugar thermometer, however did the soft ball test… Can anyone suggest what I can do to make it smoother and more soft? I thought I may have over whisked it or got it too hot? But, I am no culinary expert so literally have no clue! This was my first time ever making fudge or anything other than mars bar cake actually so I’m a total newbie! Thanks in advance for any help x

    1. stephen says:

      Any expert fudge makers out there like to share their experiences with Katie?

  66. Simon says:

    Great fudge, easily made. A sugar thermometer is a must for making any confectionary. My only (tiny) gripe, is that it didn’t make much. I could easily shared and eaten double.

  67. S.D. MILLS says:

    Are there any ‘Variations on a theme’ recipes or advice out there? ie adding flavours to the fudge e.g. Baileys, cherries, peanut butter, chocolate etc. etc.? Thanks 🙂

    1. stephen says:

      plenty of choices there to go with! Perhaps a simple vanilla additional will work?

  68. Ben says:

    This is the first time I have made fudge, what can I say, it’s out of this world. Absolutely delicious. Thank you for sharing the recipe.

  69. pip says:

    Thank you so much. After two failed attempts with a different recipe, I tried yours and it turned out perfectly and have just made a second batch which is also great. (and without a thermometer – just three mins boiling with a lid and a quick whisking) So pleased!

    1. stephen says:

      That’s wonderful news, glad it worked out. Enjoy!

  70. Jennifer Osinga says:

    This clotted cream fudge is absolutely scrumptious! I cut it into Christmas figures instead of blocks , so got the little leftover bits for myself. Great!

  71. jean says:

    OMG its delicious thanks

  72. Alistair says:

    Delicious! I used light brown muscovado sugar and it gave it a richer flavour.

  73. Trudy Smith says:

    Hi this is the second time I have made the fudge and it is quite delicious. The temperature did take quite a long time to get to and I think it could have been more grainy but it will still get eaten. I did freeze the cream so that might make a difference .

    1. stephen says:

      Glad you enjoyed it, good tip too!

  74. Melanie says:

    This came out delicious! Thank you for sharing the recipe.

    1. stephen says:

      So glad you enjoyed it, we think its rather delicious too!

  75. Kate says:


    We are thinking of making this recipe as favours for our wedding day. Can you advise whether the fudge can be frozen after making?and if so how long can it be frozen for? I am experimenting…I have put pieces in the freezer tonight!

    1. stephen says:

      Hi Kate, please do let us know how it goes – we haven’t tried freezing it yet but its a great idea if it works – perfect to keep for special occasion. Best wishes for the wedding!

  76. Sarah says:

    Can this be stored in the fridge for a few days? As making in advance for wedding favours and find its goes a little soft if left out?

    1. stephen says:

      It should be fine in the fridge between layers of grease proof paper and in an air-tight container

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

Leave a Reply to Loran Cancel reply

Your email will not be published