Custard Cream Fudge

This Fudge has to be the BESTEST creation ever! It’s delicious, moreish and one square is never enough! Fudge is a great recipe to make when you have little time to bake and make something yummy to enjoy over the weekend. Yesterday I spent the day enjoying the amazing sights of London with my friends, so when I came back late that evening this Fudge was a great recipe to make – it took me like 10 minutes to make and then I placed it in the fridge to set and completely forget about it (even though I think I dreamed about eating each and every little morsel…). The Fudge combines my favourite childhood biscuit growing up in Britain, the classic custard cream. And if you’re not from the UK or don’t know what a custard cream is, well it’s basically a light, crumbly vanilla biscuit sandwiched with a thin layer of delicious custard buttercream centre. They’re amazing and I think I actually lost count of how many I consumed whilst making the fudge…

custard cream fudge

Custard creams used to be and are still my favourite biscuit. I thought it would fun and a bit unique to combine the crumbled biscuit into my favourite Cornish clotted cream fudge recipe. In each bite you get the smooth, luscious fudge and then there are nuggets of creamy, custardy biscuits throughout. This recipe needs to be down on your baking list ASAP!

fudge british

fudge style

Ingredients –

275g caster sugar

1 x 227g tub Cornish clotted cream

100g golden syrup

About 8 Custard creams, broken into pieces

Method –

1. Line a 22cm x 15cm tin with baking parchment. Place the sugar, clotted cream and golden syrup into a large saucepan. Melt gently until all the sugar has dissolved, then bring up to the boil and allow to boil away without stirring for 3 minutes.

2. After 3 minutes, take off the heat and continuously beat the mixture for 10 minutes or until it’s thickened and is matte- this will require quite a fair bit of elbow grease and strength, but it’s really worth it!

3. Then stir in half the crumbled biscuits, then spread out into the lined tin. Finish by pressing in the remaining biscuit pieces. Cover fully and place in the fridge for at least 2 hours or overnight to set fully. Once set, slice up into smallish cubes and enjoy!

 

fudge easy at home

Enjoy and have a great weekend everyone!

jess

 

 

103 thoughts on “Custard Cream Fudge

  1. Pingback: Cookies and Cream Oreo Fudge | What Jessica Baked Next...

  2. Pingback: Guest Post: What Jessica Baked Next | blameitonthebaking

  3. Pingback: Biscoff Clotted Cream Fudge | What Jessica Baked Next...

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s