- Chickens in the Road Classic - https://chickensintheroad.com/classic -

Clotted Cream Fudge

Posted By Suzanne McMinn On December 16, 2007 @ 7:46 am In Candy,The Farmhouse Table | 11 Comments

I fell in complete, enamored, adoring love with castles, old rocks, sheep, and clotted cream during my trip to England. I couldn’t bring the castles, rocks, or sheep back with me, but I did bring back some clotted cream fudge. My kids loved it and we had to have more. I discovered a recipe, and found where to buy clotted cream online.

How to make Clotted Cream Fudge:

10 ounces superfine sugar
(regular sugar is okay in my experience)
3 ounces golden syrup
(light corn syrup)
8 ounces clotted cream
1 teaspoon vanilla

Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to a boil. Cover and boil for three minutes. Uncover and continue to boil until the temperature reaches 116C/240F. Remove from heat and beat until the mixture becomes thick and creamy. Pour into a greased 8-inch square pan. After thirty minutes, mark into squares with a knife then let set. Cut into pieces and store in an airtight container.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes

Article printed from Chickens in the Road Classic: https://chickensintheroad.com/classic

URL to article: https://chickensintheroad.com/classic/cooking/clotted-cream-fudge/

Copyright © 2004-2021 Chickens in the Road. All rights reserved.