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Clotted Cream Fudge

A homemade treat

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

ingredients 4 ingredients
Prep 10 minutes Cooking 10 minutes
user icon Serves makes 40 pieces people
speech bubble 18 comments


  • 275g unrefined caster sugar
  • 100g golden syrup
  • 1 x 227g tub Rodda’s Cornish Clotted Cream
  • ½ tsp vanilla essence


  1. Grease and baseline a 20cm tin.
  2. 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.
  3. 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.
  4. Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes.
  5. 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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Comments (18)

Jillian says: 10 Apr 2024 at 3:18 pm

Hi,I have made it today, waiting for it to set at the moment, and it looks beautiful. I would like to add chocolate to my next batch. At what stage would I add it, and would I melt the chocolate first?

Ann says: 28 Mar 2024 at 1:23 pm

Can we please have a baked cheese cake recipe - many thanks

lynda holgate says: 03 Mar 2024 at 3:30 pm

Hi I got addicted to Rodda's when i spied it by accident in our local Asda store but only had it for a treat at Christmas because its so hard to get when i lived in Plymouth I'd have clotted cream nearly daily also seen your shortbread and fudge but no order details please please tell me you deliver to Northern Ireland??

E.Constantinou says: 17 Jan 2024 at 1:17 pm

Made some fudge and it turned out very nice. Thank you for the recipe 😘

Samuel Maguire says: 06 Nov 2023 at 6:06 am

Made a mix of this then used an electric hand whisk on low settings to incorporate as much air into the mix as possible and leaning the pan from side to side so half the base cooling while whisking the hotter parts of the mix up to the other side of the pan base, has cooled and thickened quite soon 5-6 mins, put into a papered tray and has gone quiet firm within 10 mins, still too warm to fridge yet, but tasting from the whisk suggests a more crystallised texture so I think they key to a firmer fudge is like getting air into egg whites and how far you whisk the mix with the air.

roberta says: 30 Jan 2023 at 2:48 pm

i love biscuits i had scons and jam when my friend got them at a day center

Natalie says: 14 Sep 2022 at 12:40 pm

I've made this twice now in the last few weeks, as my first attempts at making fudge. Both batches have been delicious but the first one was a little too sweet. So the second time I reduced the golden syrup to 80g and it was perfect.I did also use more vanilla too - I didn't measure it but I'd say it was at least 1 teaspoon.Both batches did come out slightly soft but I think that's perhaps because I haven't left it at 240ºC longer. I took it off the heat as soon as it reached 240ºC as I wanted it to stay a light golden colour, rather than going dark, which I assume is what happen if I leave it longer. Nevertheless, it soon hardens up in the fridge and still melts in the mouth! (I also dissolve the sugar quite slowly on a low heat, stirring continuously, including the sides of the pan.)I've seen other recipes that say to not stir it at certain parts of the process. I used a firm silicone spatula to stir the entire time that the (large) pan was on the heat, other than when it had to be covered and boiled for 3 minutes. Then, after taking it off the heat, I used a flat wooden spatula to beat it for 10 minutes.It may be that the firming-up part is more about how long you beat it for, rather than how long it stays at 240ºC. I'm not sure, but the taste and refrigerated firmness were perfect for me.

Claire Hambly says: 22 Aug 2022 at 9:18 am

It will keep for up to 10 days in the fridge :)

Yasemin says: 15 Aug 2022 at 10:47 pm

How long does the fudge last once made. Need to make a large batch and need to work out when we will need to start making. Thank you.

Melanie says: 14 Aug 2022 at 3:13 pm

Plase can you tell me how long I can store the fudge. We want to make our own wedding favours but would like to make it as far away from the wedding as possible. Thank you

Hayley says: 15 Jun 2021 at 7:51 pm

This recipe is delish and relatively easy. My 14 year old Son has decided to make small bags of this to sell for Fathers Day and has so far raised over £100. All proceeds are going to the National Autistic Society.

Fran says: 16 Mar 2021 at 6:13 pm

Oh my goodness, I think this is the nicest fudge I have ever tasted and I only made it to use up some clotted cream that I had in the fridge. I don't think this is the last time that I shall be making it though, after sharing it with various friends and neighbours I think I will be asked to make it again!! And... It's so easy.

Heather says: 06 Mar 2021 at 1:58 pm

Delicious. I made this for my fudge loving husband. He said it's the best fudge he has ever eaten. Top marks.

Rachael says: 05 Mar 2021 at 1:50 pm

The best and fool proof recipe for fudge. My mum and neighbours love it!

Yvette says: 19 Dec 2020 at 12:55 pm

I made this once, it was absolutely devine. Unfortunately, Roddas Clotted Cream is like gold dust in the area I live, very rarely available.

Hannah says: 07 Dec 2020 at 9:23 pm

My fav fudge recipe never fails me ???? even if does come out toffee like due to my errors!

Lorraine says: 04 Aug 2020 at 2:05 pm

Had a tub of cream left over. After and afternoon cream tea picnic last week. So I have made this today. Absolutely delicious and so easy to make.

Leesha says: 21 Jul 2020 at 10:40 pm

Made this today, it was very tasty!

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