Clotted Cream Fudge

Submitted by Laura O’Regan

Clotted Cream Fudge

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Prep Time 5 mins
Cook Time 4 hrs
Total Time 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

Instructions
 

  • Put 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)
  • Stir 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
  • Once 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.
  • Ideally you need a 20cm square pan greased (although I couldn't find one and had to use a 7" round tin)
  • I left it to cool on the side and then put it in the fridge to set a bit quicker.
  • Score into chunks when set & and when fully set transfer to airtight container.
  • **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.**
Tried this recipe?Let us know how it was!

5 thoughts on “Clotted Cream Fudge”

  1. 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

  2. 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!

  3. Katherine Richards

    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!

  4. 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

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