Clotted Cream Fudge

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August 30, 2014

Clotted Cream Fudge 3 0 5 1
  • Prep: 5 mins
  • Cook: 4 hrs
  • 5 mins

    4 hrs

    4 hrs 5 mins

Ingredients

275g unrefined caster sugar

100g golden syrup

227g tub of clotted cream (I used roddas)

1/2 tsp (2.5ml) vanilla extract

Directions

1Put all ingredients into SC and cook on low. It took approx. 4 hours on LOW to cook (I have a morphy Richards 3.5l slow cooker - cooking time may vary with others)

2

3Stir it every 10 minutes - if you drop a small amount in a bowl of water it should become a soft ball - youtube has a video on what it should look like in soft ball form

4

5Once cooked (I transferred it to another bowl) it should be thin and shiny. Give it a good beat and it will become thick, grainy & matt in appearance.

6

7Ideally you need a 20cm square pan greased (although I couldn't find one and had to use a 7" round tin)

8

9I left it to cool on the side and then put it in the fridge to set a bit quicker.

10

11Score into chunks when set & and when fully set transfer to airtight container.

12

13**Please bare in mind this is a british recipe using clotted cream - unsure of the availability in other countries - although there is a recipe for clotted cream on pinterest.**

Submitted by Laura O'Regan

00:00

2 Reviews

Fiona

January 12, 2016

Tried this the other day but it didn’t set properly. Does it need longer on the low setting or should I try it on medium? Flavour is great though!

sophie

December 10, 2015

You’re a naughty person. Am in the process of cooking this now and it tastes amazing. Still in the cooking stage with an hour and forty five mins left. Takes like warm creme brulee. Will update once cooked and set.
Thanks for the recipe

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