Teresa's Recipes
Authentic British Clotted Cream Fudge
Delve into the exquisite world of traditional British sweets with our authentic clotted cream fudge. This recipe features the luxurious richness of clotted cream, a staple in British dairy products, that lends a uniquely creamy texture and flavour. Each morsel melts in your mouth, transporting you to the heart of the English countryside. Perfect as a dessert or paired with your favourite cup of tea for an indulgent afternoon treat.
Ingredients
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 225 grams Clotted cream
- 100 grams Golden syrup
- 450 grams Granulated sugar
Dietary Notes
- Servings: 20
- Dish Type: Dessert
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 150
- Fat: 5g
- Carbs: 25g
- Protein: 1g
- Sodium: 30mg
- Sugar: 24g
Instructions
- Line a 20cm square tin with baking parchment and set aside for later use.
- In a large, heavy-based saucepan, combine the granulated sugar, golden syrup, clotted cream, and salt. Apply low heat and stir the mixture frequently until the sugar is completely dissolved.
- Increase the heat slightly to bring the mixture to a boil. Once it starts boiling, reduce the heat and let the mixture simmer very gently for about 10-15 minutes, stirring continuously. The mixture will start to thicken and should reach the 'soft-ball' stage.
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the fudge mixture to cool for 5 minutes.
- Once cooled, beat the mixture with a spoon for a few minutes until it starts to thicken and loses its gloss. This process, known as 'graining', gives the fudge its traditional texture.
- Pour the thickened fudge mixture into the prepared tin and leave it to cool completely.
- After the fudge is completely cold, cut it into small squares. Store the fudge in an airtight container.
- Enjoy your homemade, traditional British Clotted Cream Fudge!
Tips
- The 'soft-ball' stage refers to a specific point in the heating of a sugar syrup, representing a temperature of about 235-240F (112-116C). At this stage, a small amount of syrup dropped into cold water will form a soft, flexible ball.
- If you can't find golden syrup, you can substitute it with light corn syrup.
- Clotted cream is a thick, rich cream made by indirectly heating full-cream cow's milk. It has a minimum fat content of 55%.