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Clotted Cream Fudge

A homemade treat which is a firm favourite

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

ingredients 4 ingredients
timer
Prep 10 minutes Cooking 10 minutes
user icon Serves makes 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

Method

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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