Cornish Fudge – What Jessica Baked Next

Vanilla clotted cream fudge filled with chunks of custard creams. You’ll be reaching for piece after piece of this scrummy fudge!

Originally posted in May 2014, recipe and photographs updated August 2019.

As mentioned above, today on the blog I have a recipe update to share. It’s seriously delicious, requires five ingredients and will be gone in a flash!

I previously shared this recipe five years ago and as I was making this fudge again last weekend and I thought I’d update the recipe and photos from the original blog post.

Several months ago I made this Bourbon Biscuit Fudge and that reminded me of this recipe I created when I’d just started food blogging – it’s such a long time ago now! I always find it nice to go back, update and remake older recipes because often as a food blogger you’re having so much fun creating new content that you tend to overlook older, much-loved bakes that are deserving of a makeover.

My custard cream fudge has proved popular with readers making and enjoying it, also on one occasion my auntie took some of this along to a charity bake sale and it sold out almost immediately!

Not to sound bigheaded, but I think that tells you how good this fudge recipe is!

My sister, Becky, modelling this yummy custard cream fudge. The best sweetshop vanilla fudge with chunks of crunchy biscuits throughout!

I use a brilliant clotted cream fudge recipe from Rodda’s and add chopped custard creams. For anyone overseas or who might not know what custard creams are, they’re basically two plain biscuits sandwiched together with a vanilla custard-flavoured buttercream filling.

Trust me, once you’ve tasted a custard cream there’s no doubt about it you’ll be hooked on them! Along with bourbon cream biscuits, digestives, gingernuts and jammy dodgers, custard creams too are one of us Britons favourite biscuits for dunking into tea.

The crunch from the vanilla flavoured biscuits contrasts wonderfully with the rich decadent clotted cream fudge. The reason I love this fudge recipe is because it tastes almost exactly like handmade fudge from a traditional sweetshop, but better because it’ll be made in your own kitchen!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

1 x 227g tub Cornish clotted cream

100g golden syrup

1/2 teaspoon vanilla extract (optional)

200g custard creams, chopped

Method:

Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
Place all the ingredients (except the custard creams) 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. Now fold in 3/4 of the chopped biscuits. Spread the fudge into the tin you prepared and lined earlier and decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
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.
Fudge will keep in an airtight container at room temperature or in the fridge for up to 3 days.

Recipe Notes:

Though the recipe only requires five ingredients, the vanilla extract is optional. I love the flavour it adds, but it can be omitted.
This recipe makes roughly 40 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
The fudge is best left overnight to set for it to firm up enough.
This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

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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)

Ingredients:

275g caster sugar

100g golden syrup

1 x 227g tub of clotted cream

1/2 teaspoon vanilla extract

Method:

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.

Recipe Notes:

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