Clotted Cream Fudge

Dec
16


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.

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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.

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Comments

  1. Susan says:

    Yum! That sounds delicious! :hungry:

  2. Estella says:

    The fudge sounds sooo good!

  3. Chocolate Angie says:

    Looks tasty…you said it easy to make right? Maybe i’ll give it a shot over the weekend

  4. Danielle W. says:

    I could kiss :airkiss: you for this recipe and as soon as my Cream gets here I am making this so I can eat the whole thing well maybe I will share some of it. Now I need a scone recipe for the extra 4 ounces I will have left over after using what I need for this recipe!!!

    Thank you!
    Sincerely,
    Danielle :snoopy:

  5. Cat says:

    Where does one purchase clotted cream?

  6. Val says:

    Delicsious, thank you!
    I didn’t have enough clotted cream, so topped it up with double cream, still tasted lovely. Very more-ish

  7. Kelly says:

    that looks really tasty i wantr to make them they really lokk sweet and lovely :happyfeet:

  8. Erin says:

    You can clot your own cream if you can get access to heavy cream that hasn’t been ultrapasteurized (just regular pasteurized is fine). I get mine at Trader Joe’s. It takes a little time to do but it isn’t hard at all and it’s much cheaper than ordering overpriced clotted cream online (or buying it overpriced at your local European market).

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