It’s very low fat over here at FoodNerd recently. Last week I gave you the Afternoon Tea Ice Cream which involved scones and clotted cream. This week I give you Clotted Cream Fudge. Still working through the leftovers from my brother’s reception I made this sinful fudge. I don’t normally add cream when I make fudge, just a condensed milk based recipe. I was worried that boiling the cream would split it but you know what it came out all sexy, creamy and crumbly. I’ve seen the light and from now on I’ll be making my fudge with clotted cream.
Don’t be scared of boiling sugar and the lark, just be safe and get cooking!
Clotted Cream Fudge
- 275 g Caster Sugar
- 100 g Golden Syrup
- 227 g Tub Clotted Cream
- 1 tsp Vanilla Extract
- Line a 20cm tin, with parchment paper and set aside on a cooling rack. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, for 10 -15 minutes until thickened and coating the side of the pan.
- Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.