Time: 25 minutes (Plus 4+ hours cooling)
Equipment: Saucepan, wooden spoon, sugar thermometer (optional)
I have finally handed in all my coursework, which marks the end of 2nd year of university. The last few weeks have been pretty stressful but I am now free to enjoy a few months off. I am currently in Cornwall enjoying the British coast so have time to catch up on a bit of blogging.
I was thinking about what I would like to make last week and what is more quintessentially English that clotted cream fudge? It reminds me of the seaside and as summer will shortly be upon us I thought it was the perfect challenge to tackle.
I only had half the clotted cream necessary so decided to give it a go using half the recipe provided below, just to test it out. This made 21 reasonable size pieces.
This fudge is very soft, almost chewy and caramel like. It is delicious and smooth but some people prefer a firmer more crumbly fudge. I have sampled the perfect example of a fudge like this while on holiday-butter tablet fudge, which I will attempt to make in the next few days!
227g tub clotted cream
275g caster sugar (use golden caster sugar if you want a darker colour
100g golden syrup
1 tsp vanilla extract
1. Mix clotted cream, sugar and golden syrup in a pan and mix on a low heat until sugar is dissolved.
2. Increase the heat to medium and boil the mixture, stirring continuously for about 10 minutes until the mixture reaches 118C. I was lucky enough to have a thermometer but if you don’t the way to tell if it is ready is to drop it into a glass of cold water. If it forms a ball, it’s ready, if it dissolves keep on the heat for another few minutes and try again.
3. Remove from the heat and stir firmly for 10 minutes until the mixture thickens and crystallises on the side of the pan.
4. Pour into a tin lined with baking paper. Leave to cool for at least 4 hours or preferably over night.
5. Once firm cut into chunks and enjoy!
I was really happy with how this fudge turned out. It was a little but soft so maybe a bit longer boiling or mixing would have firmed it up.
It was much easier than I anticipated and was fun making something a bit different!
Have you made fudge before? Do you have any tips?
Watch out for my attempt at butter tablet fudge, coming soon!
Until next time,