Clotted cream fudge

Serves 20
30 minutes


Clotted cream fudge

  • 225g of clotted cream
  • 100g of golden syrup
  • 225g of golden caster sugar
  • 1 pinch of salt


Line an 18cm square tin with baking paper
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
The fudge is ready when it reaches 116°C on a sugar thermometer
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
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