Easter fudge with Cornish clotted cream

Easter fudge with Cornish clotted cream

Pleasing to the eye and on the tastebuds, this fudge recipe is essentially a super Chocolatey Fudgey coming together of Easter sweets or absolutely delicious chocolates.

Thank you to Jane’s Patisserie for this wonderful recipe!

Ingredients
Method

White Chocolate Fudge
• 1 x 227g tub Rodda’s Cornish Clotted Cream
• 275g caster sugar
• 100g golden syrup
• 1/2 vanilla pod/1tsp vanilla essence
• 100g white chocolate chips or broken up pieces

Milk Chocolate Fudge
• 1 x 227g tub Rodda’s Cornish Clotted Cream
• 275g caster sugar
• 100g golden syrup
• 1/2 vanilla pod/1tsp vanilla essence
• 100g milk chocolate chips or broken up pieces

Chocolate Decorations
• 350g Mini Eggs
• 1x Terrys Chocolate Orange, chopped
• 3x Cadburys Flake Bars, chopped

 

Grease and line a 25cm/10inch tin.

In two pans, one for the white chocolate fudge and one for the milk chocolate, pour the cream, sugar, syrup and vanilla – heat gently, stirring until all the sugar has dissolved.

Bring to the boil and continue to boil until the temperature reaches 116 °C, test using a sugar thermometer.

When the mixture is hot enough, remove from the heat and beat until the mixture for about 5 minutes for it to thicken a little!

Near towards the end of the fudge mix thickening, pour in the 100g of whichever flavour chocolate chips and it will melt almost instantly and thicken the mix.

Pour one of the fudge flavours into the tin, and sprinkle over half of the decorations. Carefully pour over the other fudge flavour and then sprinkle the rest of the decorations on – leave to set for a good few hours in a cool place such as on the side – or preferably overnight.

Chop up the pieces into whatever size you like and enjoy! This will last up to two weeks in an airtight container!

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Time: 2.5 hours inc cooling
Makes: 45-50 good sized squares

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