Cornish clotted cream fudge that tastes like fudge from a sweet shop. This fudge has a divine caramelised flavour and an irresistibly creamy texture.
I wanted to share this fudge recipe in time for the start of the festive season. I make fudge mostly over Christmastime and this clotted cream fudge is a recipe I’m repeatedly asked to make every Christmas.
It’s a delicious and thoughtful gift for family and friends – who wouldn’t love to receive an edible gift as a Christmas present?
This fudge recipe I’m sharing with you today is inspired by my love of Cornish fudge. Cornwall is an idyllic area in the South West of the UK, if you’ve ever visited Cornwall then you’ll know just how amazing the scenery is and how equally special the food is too. If you have sweet tooth then you’ll enjoy all that Cornwall has to offer in terms of cream teas, ice cream and endless fudge flavours to choose from!
It’s been far too long since I last shared a fudge recipe and I knew I had to do something about that. I made this chocolate fudge a while back and since then I’ve had suggestions to share a vanilla version.
You won’t need to use a sugar thermometer to make this fudge, just stir all the ingredients together in a saucepan, bring it up to the boil, then continue to boil the mixture for another 3-5 minutes. Stir it every now and then to make sure the mixture doesn’t burn on the bottom of the pan and pick up too much colour. Once the fudge has turned a light golden colour, this is now your cue to remove the pan from the heat. After the pan is off the heat, you’ll now need to beat the fudge mixture until it becomes matte and is thick (this can take anything from 5-10 minutes to achieve the correct consistency).
I’m not going to lie as this last step does need a fair bit of elbow grease, but it will be worth all the hard work, trust me on that!
I made this fudge again last week ready for Christmas gifts, I like to get organised with my Christmas preparation as I’m usually working up to and during the festive season. This fudge will last in an airtight container in the fridge for up to 2 weeks and it can also be frozen for up to 3 months, I have now got a batch of fudge in the freezer, well maybe half a batch!
(Makes approx. 40 pieces)
275g caster sugar
100g golden syrup
1 x 227g tub of clotted cream
1/2 teaspoon vanilla extract
- Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
Place all the ingredients in a large saucepan. Heat gently and stir until all the sugar has dissolved.
- Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
- Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Spread the fudge into the tin you prepared and lined earlier and then leave it for 30 minutes at room temperature.
- Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
- The fudge will keep in an airtight container in the fridge for 2 weeks or you can freeze it for up to 3 months if you want to prepare this fudge ahead of time.
- Be careful as the fudge mixture can bubble quite ferociously and easily cause a painful burn if it comes in contact with skin.
- I package my fudge pieces in clear gift bags which you can get from many online retailers and then tie a festive ribbon around the top or you could also use a small gift box lined with tissue paper to present your fudge.
Recipe from Rodda’s
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16 thoughts on “Vanilla Clotted Cream Fudge”
Ooh this looks so good. It’s hard to find a fudge recipe that doesn’t use glycerin so this is great!
Thanks Megan Elizabeth!
Thanks for sharing this recipe, Jess! I’d love to try making fudge, and it’s not often you come across a recipe that doesn’t need a sugar thermometer!
I’m glad you like the recipe, Rosie! 🙂 Homemade fudge is always great fun to make!
Substitute of golden syrup?
Hi Anjali – light corn syrup can be used in place of golden syrup.
I have a 200g lot of clotted cream instead of 227g, how should I adjust the other ingredients accordingly?
Hi Lesleigh – no the ingredients don’t need to be altered for such a small amount.
Hello, I’ve made clotted cream fudge similarly and after it was cut it slowly lost shape, sagging etc. Even while in the fridge. Why isn’t it holding its shape? Thx you!
Hi Andrew – it sounds like your fudge wasn’t heated/cooked up enough when boiling so it didn’t set properly. Also, there might have been too much cream added to the fudge mixture. I hope this answers you question – I’m always here if you have any further questions! 🙂
Thank you so much! I’ll try again. Cheers, Andy
Hi, the recipe looks great! Any substitute for the clotted cream? Thanks.
Thanks Tamar 🙂 You could use double cream instead but keep checking the temperature to make sure the fudge reaches 116°C / 240°F. Enjoy the recipe, let me know how you get on!