Clotted cream fudge - recipe
- 275 g Unrefined golden caster sugar
- 100 g Unrefined light muscovado sugar
- 225 g Clotted cream
- ½ tsp Vanilla extract
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Place all the ingredients in a large saucepan and heat gently, stirring until the sugar dissolves.
For this step you'll need:
- 275g Unrefined golden caster sugar
- 100g Unrefined light muscovado sugar
- 225g Clotted cream
- ½tsp Vanilla extract
Bring to the boil, then cover and boil for a further 3 minutes. Uncover once more then continue to boil until the temperature reaches 116 °C (240 °F).
Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm (8 inch) square tin. Leave for 30 minutes.
Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.