- Dish type
- Boiled sweets
I found this to be a really easy recipe and what's more, it was set within one hour. Ideal as food gifts during the festive season.
6 people made this
- 100g golden syrup
- 275g golden caster sugar
- 230g clotted cream
- 1 teaspoon liquid glucose
- 2 drops vanilla extract
MethodPrep:10min ›Cook:15min ›Extra time:1hr cooling › Ready in:1hr25min
- Line a 13cm square cake tin with non-stick baking parchment.
- Place the syrup, sugar, cream and glucose into a saucepan and bring to the boil slowly.
- Boil for 15 minutes stirring constantly.
- Then take off the heat and add 2 drops of vanilla extract and stir until it almost crystallizes round the edges, then pour into the cake tin. Allow to set at room temperature (do not place in the fridge as this will make it sticky.)
- The fudge should be set after one hour. Then cut into shapes and there you go.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This was really EASY to make and was set within one hour, but we left it for 2 just to be sure, please watch this on my blog on the above page underneath the recipe ...or leave us a comment down below-20 Dec 2015
Clotted Cream Fudge
I fell in complete, enamored, adoring love with castles, old rocks, sheep, and clotted cream during my trip to England. I couldn’t bring the castles, rocks, or sheep back with me, but I did bring back some clotted cream fudge. My kids loved it and we had to have more. I discovered a recipe, and found where to buy clotted cream online.
How to make Clotted Cream Fudge:
10 ounces superfine sugar
(regular sugar is okay in my experience)
3 ounces golden syrup
(light corn syrup)
8 ounces clotted cream
1 teaspoon vanilla
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to a boil. Cover and boil for three minutes. Uncover and continue to boil until the temperature reaches 116C/240F. Remove from heat and beat until the mixture becomes thick and creamy. Pour into a greased 8-inch square pan. After thirty minutes, mark into squares with a knife then let set. Cut into pieces and store in an airtight container.
Brown Sugar Fudge
This easy to make brown sugar fudge has just a few simple ingredients. It makes the perfect no bake treat for the holidays!
- 1 cup heavy cream (35% whipping cream)
- 2 cups light brown sugar, lightly packed
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- Butter an 8x8 inch baking dish and set aside.
- In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.
- Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.
- If you&rsquore using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C). If you don&rsquot have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage.
- The fudge will need to boil for 10-15 minutes to reach the soft ball stage.
- Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla. It will bubble up a bit so be careful.
- With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy. The longer you beat it, the thicker it will be, so don&rsquot beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes).
- Pour the fudge into the prepared baking dish and smooth the top. Let it cool completely and then cut it into squares.
- Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.
Source: Adapted from the Women of Unifarm Cook Book.
This post contains affiliate links from Amazon and ThermoWorks. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Nutrition Information is estimated based on ingredients used.
Tuesday 22nd of December 2020
I just tried making this (never made fudge before). I reached over 240F before boiling for 10 minutes so I wasn't sure what to do - keep boiling or take it off the heat? It was about 9 minutes so I took it off the heat. I just poured it in the pan, and it looks like a very thin layer of fudge, which is a bit disappointing. I think it will turn out ok otherwise.
Wednesday 23rd of December 2020
I'm surprised it reached 240F that quickly, it always takes more than 10 minutes for me, but the temperature is the important thing. If you keep cooking to a higher temperature it will go past the soft ball stage and you'll end up with harder candy instead of soft fudge. It is a thinner fudge, about 1 cm thick, like the photos show. It's not super thick fudge.
My mother taught me the secrets to making fudge over half a century ago. One is to never stir it after it has started boiling or it will crystallize and be sugary in texture, not smooth. The idea is to stir constantly until the boiling point is reached, then leave it untouched until soft ball stage is reached. The trick is to find a temperature at which it boils but does not burn or stick to the bottom of the pan. I always used a similar recipe to yours, from my mother's wartime cookbook (WWII), the only difference being it called for "top milk", which was actually the cream that floated to the top of the bottle of milk. Over a lifetime of fudge-making, I could never adapt to using a candy thermometer. Soft ball stage is when a half teaspoon full of the boiling fudge forms a soft ball when dropped into a glass of cold water. The soft ball should float awhile, then sink.
Monday 30th of March 2020
Hi, I made your the fudge but vegan style with coconut cream. It turned out fabulous. soft, creamy, yummy with a hint of coconut. My decadence. cut it into small pieces & dipped half in white chocolate. a melt in your mouth. divine treat!
Hi there, I'm Stacey! I share simple, family friendly recipes that everyone can make!
Devonshire clotted cream fudge
Devonshire clotted cream fudge is the best recipe for foodies. It will take approx 135 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make devonshire clotted cream fudge at your home.
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Clotted Cream Uses
Clotted cream is an essential component of either a Devon or Cornish cream tea (a light meal with afternoon tea). It would be unheard of to have a cream tea without clotted cream, which is served in place of butter. Depending on the county where one is enjoying the clotted cream, it is either spread on the scone first and then topped with jam, or the jam goes on first followed by the cream.
The cream is not restricted to afternoon teas, however. It is used in much the same way as heavy or whipping cream (called double or thick cream in the U.K.). In the summer months, it is common to serve a huge dollop of clotted cream on fresh strawberries, or any berry, for that matter. Clotted cream is too thick to use in or on a cake and cannot be whipped like heavy cream. Whereas heavy and light cream can be cooked, clotted cream cannot.
How To Make Microwave Vanilla Fudge
For this easy and quick fudge recipe, there is no sweetened condensed milk. I think it makes the fudge overly sweet. I also did not touch a double boiler because I think it makes fudge overly complicated.
Microwave fudge steps:
- Heat cream, butter and vanilla in the microwave until HOTnot boiling!
- Add hot cream to white chocolate and stir
- Reheat chocolate in the microwave for 10 seconds at a time until it is fully melted
- Place in molds, mini muffin tin or a pan and allow to completely cool (1-2 hours)
That's it! The only way you can mess this up is by scorching your chocolate. You can do this by leaving it in the microwave too long. If you seize your chocolate, you can fix it! See video below.
And if you're like me, you probably only use one button on the microwave to reheat EVERYTHING. But did you know there are other reheating options?! Who knew!? Well. I always knew but was in denial.
So if your microwave has the "MELT CHOCOLATE" option, use it! It helps!
But for this recipe, I did NOT use that. I simply hit "reheat" and timed it. As long as you don't go OVER the time noted, your chocolate will be fine.
If you're interested, read about how fudge originated!
Clotted Cream vs. Double Cream
Clotted cream is a classic English spread that was invented in Devon England, and that’s why it’s often referred to as Devonshire cream (or Cornish cream). Somewhere between butter and whipped cream, it’s a cream with at least 35% butterfat that has then been cooked down, and after a very low and very slow period in the oven, the cream and fat rises to the top and is skimmed off. This is the clotted cream.
It’s similar in texture to creme fraiche, but the flavor is even more creamy and just ever so slightly on the sweet side. Double cream, on the other hand, is the liquid base of clotted cream BEFORE it has been cooked. This is used to make whipped cream and things of that nature but is not to be confused with what we’re making here.
Do not be alarmed if you get cream on the yellow side. This is normal, especially for this homemade recipe. Due to the high amount of butterfat in the cream, the final product takes on a buttery pale yellow color, but I can assure you the flavor and texture of the cream will be perfect.
How to make fudge
Try this easy fudge recipe. DIY fudge is delicious and also makes a great home-made gift.
Home-made fudge is a great gift idea, or delicious with a cup of afternoon tea!
To make 50 pieces, you will need:
- 113g carton clotted cream
1. Grease an 18cm (7in) square tin. Put the sugar cream, milk and butter in a heavy-based pan. Heat gently, stirring, until the sugar has dissolved.
2. Boil for 30 minutes, stirring every 5 minutes, until light brown. Watch it does not burn! Plunge the base of the pan into cold water. Stir in the vanilla.
3. Beat with an electric whisk for about 5 minutes, scraping the sides, until thick.
4. Pour into the prepared tin, pressing the mixture into the corners.
5. Chill until firm, then cut into squares or bite-sized pieces.
Try these great fudge recipes, triple tested by the Good Housekeeping cookery team:
Savory Uses For Clotted Cream
Clotted cream typically lends itself to sweet uses: spread on scones with some jam (or other bread products), used in fudge, as a topping to tarts or ice cream. However, it is rich and creamy and could be used for savory applications as well.
We think it would be delicious as a veggie dip or spread on a cucumber slice as an appetizer. You could also add it to soups or sauces to give them a creamy boost. It can also be added to mashed potatoes, risotto, or eggs to give them extra creaminess, much like you would butter.
Salted Clotted Cream Fudge
I haven’t posted in a very, very long time. I guess I’ve not really tried anything new! But that changed over Christmas as I had some time to make homemade things for hampers and found out how easy it is to make both clotted cream and fudge. Yes, you can make your own clotted cream and it’s really easy.
This fudge recipe is based on a combination of quite a few recipes online and although I made only the one small batch, I’m pretty sure I have the foundations right. You can pretty much use any amount of clotted cream and sugar if you have a suitable sized pan. But let’s start with the clotted cream as you’ll need to start a day ahead. You’ll also want a jam thermometer as trying to determine the “soft ball” stage is more work than I was willing to put in. Mine was a good investment – essential for chili jam!
Pour enough double or whipping cream (heavy cream in the states) into a flat bottomed pan to give about 1-2 inches of cream.
Place into a 80 C (180F) oven and leave it for 12 hours. After 12 hours it should have a golden yellow top. Take it out and cool to room temperature, then cover and place in the fridge for another 8-10 hours. After that you should be able to gently scoop out the cream into a covered jar and keep it for up to 5 days. Easy! Oh, and so much cheaper than store-bought.
Clotted Cream Fudge
The amount you make will depend mostly on the quantity of cream you’ve made. This recipe assumes you have at least 225g of cream from your clotted cream making adventures. The syrup is really important, as it is, apparently what prevents sugar crystals from forming and gives this fudge the smoothest texture you can imagine. In general, however, just use the same amount of sugar as cream and make a guess as to the other ingredients. A little more or less vanilla or syrup isn’t going to make a huge difference.
Start by lining a pan with grease-proof paper. You could butter it a bit as well, but make sure it covers the bottom and sides of the pan. I used a loaf pan for this amount of fudge.
- 225g clotted cream
- 225g caster (fine) sugar
- 100ml golden syrup (or corn syrup)
- 1 tablespoon vanilla paste or essence
- pinch of flaked Maldon salt plus additional for the top
Place all the ingredients in a heavy bottomed pan and place over a low heat until the ingredients melt together. Try not to stir, but a little stirring didn’t hurt. This could take a rather long time – maybe half an hour or more. Have a cup of coffee.
Once melted, put the thermometer in the pan and raise the heat to boiling, stirring constantly until the thermometer reaches “soft ball” or 118C (235F) and remove from the heat. Beat until the mixture thickens – about 10 minutes. It’s supposed to turn from glossy to matt textured, but mine really didn’t seem all that matt! Pour into the lined pan and press flat. Sprinkle with the Maldon salt flakes.
Refrigerate until set, then remove and cut into whatever shape takes your fancy.