Easy Clotted Cream Fudge

Get ready to become obsessed with my Clotted Cream Fudge. It’s super simple to make, uses only 5 ingredients, oh, and it’s absolutely god tier. 🙌🏻

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, get prepped. Line your tray with parchment paper, leaving some overhang. This will make it so much easier to remove the fudge later. Also, get a bowl of cold water ready for the softball test. See? Not just a pretty face 🙃

Step 2

Next, whack the clotted cream, caster sugar, golden syrup, vanilla paste, and salt into a pan.

Step 3

Start it off on a medium heat, stirring continuously until the sugar dissolves. This part took me around 10-15 minutes.

Step 4

Next, boil it to fork. Stir the mixture frequently and pop a cooking thermometer into the pan, (or attach it to the pan if you’re fancy.) We’re looking to heat the fudge to 115°C (240°F). Do me a favour, make sure the thermometer isn't hitting the bottom of the pan. You won't get an accurate read and it can fork up your fudge.

Step 5

Once you've got it up to temp, do the softball test. Trust me, nothing to do with the sport. 😉 Using a spoon, drop a small amount of the clotted cream fudge into the bowl of cold water. If you can make a ball with it, it's good to go. If not, cook the mix for a few more moments and try again.

Step 6

Take it off the heat and let it chill for a few moments.

Step 7

Then, use an electric mixer (or a wooden spoon if you've got the muscles for it) to beat the fudge until it thickens and starts to lose it’s shine. This should take around 5-8 minutes, but keep an eye on it because it could be quicker!

Step 8

You're on the clock now mate. Quickly transfer the fudge mixture into the prepared baking tray, spreading it evenly. Quick tip: I ran my palette knife under the tap before spreading the fudge, it made is sooo much easier. Plus, it gave it an immaculate finish ✨

Step 9

Now, we play the waiting game. Allow the fudge to cool completely, either at room temp or in the fridge. I left mine overnight, purely because I fell asleep, but hey, the structural integrity was decent!

Step 10

Once it’s set, lift the fudge out of the pan using the parchment paper overhang. Then, take your large palette knife (or any knife, but a longer one is better) and cut it into squares.

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