Clotted cream fudge
by
- Petit four
- Easy
- Serves 20
- 30 minutes
PT30M
For an extra creamy and rich fudge, Sally Abé adds clotted cream to her easy fudge recipe. Cooked in just one pan, this makes a delicious sugary treat, or could be wrapped up as an edible gift.
Ingredients
Clotted cream fudge
- 225g of clotted cream
- 100g of golden syrup
- 225g of golden caster sugar
- 1 pinch of salt
Method
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
