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Clotted cream fudge

by Sally Abé
Clotted cream fudge

Clotted cream fudge

PT30M

PT1H

Why not try?

Clotted cream is associated with both Devon and Cornwall, although it is Cornwall that holds the coveted Protected Designation of Origin (PDO) status for production. Originally produced to extend the shelf life of regular cream, the clotted variety soon became embedded in the culture of the south of England. It is now most famously known for being paired alongside jam and scones in a classic cream tea, but makes an equally wonderful creamy fudge.

Ingredients

Metric

Imperial

  • Clotted cream fudge

  • 225g of clotted cream
  • 100g of golden syrup
  • 225g of golden caster sugar
  • 1 pinch of salt
1
Line an 18cm square tin with baking paper
2
Combine all the ingredients in a large saucepan and place over a medium heat. Cook for 15–20 minutes, stirring occasionally to stop the mixture from catching on the bottom of the pan
3
The fudge is ready when it reaches 116°C on a sugar thermometer
4
When the fudge reaches 116°C on a sugar thermometer remove from the heat. Leave to cool slightly before beating with a wooden spoon until the mixture turns from shiny to matte
5
Spread out in the lined tin and cover with baking paper. Transfer to the fridge for 1 hour to set before cutting in to squares to serve
 

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Clotted cream fudge

 
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