Clotted cream fudge - recipe

Clotted cream fudge

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  1. 1

    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
  2. 2

    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).

  3. 3

    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.

  4. 4

    Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

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