Vanilla Clotted Cream Fudge

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Enjoy!

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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