Dessert, Fudge, Lunchbox
August 30, 2014
4 hrs 5 mins
275g unrefined caster sugar
100g golden syrup
227g tub of clotted cream (I used roddas)
1/2 tsp (2.5ml) vanilla extract
1Put all ingredients into SC and cook on low,lid off. It took approx. 4 hours on LOW to cook (I have a morphy Richards 3.5l slow cooker - cooking time may vary with others)
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
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.
7Ideally you need a 20cm square pan greased (although I couldn't find one and had to use a 7" round tin)
9I left it to cool on the side and then put it in the fridge to set a bit quicker.
11Score into chunks when set & and when fully set transfer to airtight container.
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
December 24, 2018
Made this a couple of times now. First time didn’t set properly but then someone told me to leave the lid off during cooking and the second time it was perfect. It’s so delicious. Drizzled some melted chocolate over and gave it as Xmas presents to work colleagues who were all very impressed
November 26, 2017
This is the most delicious fudge I’ve tasted. Did as was told, sturred every ten min. It only took under 3 hours in my slow cooker (I have a large one) I think the trick in getting it right is getting the soft ball setting tecnique right. Followed a you tube video for this. Also the sturing at the end until it is matt and stiff. A Ltitle confidence and patience and the result is Amazing. Thankyou. This was made as a birthday present for my hubby and he is a fudgaholic! He went head over heels with this!
November 4, 2017
If making for a gift how long would it keep in a sealed bag/jar please
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!
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
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.