Clotted Cream Fudge
This creamy, melt-in-your-mouth fudge is the perfect sweet treat for any occasion. Made with Langage Farm Clotted Cream, it’s rich, indulgent, and utterly irresistible. Once you get the hang of it, you can experiment with other flavours and toppings!
Ingredients:
- 275g granulated sugar
- 100g golden syrup
- 225g Langage Farm Clotted Cream
- 1/2 tsp vanilla extract
Instructions:
Prepare the Tin: Line a 20cm square tin with baking parchment, making sure it comes up the sides a little to help lift the fudge out later.
Combine Ingredients: In a large, heavy-based saucepan, combine the granulated sugar, golden syrup, and Langage Farm Clotted Cream. Stir over a low heat until the sugar has dissolved completely. This may take around 10 minutes.
Boil the Mixture: Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Using a sugar thermometer, boil until the mixture reaches 118°C (soft-ball stage). This will take about 10-15 minutes. Stir occasionally to prevent the mixture from catching on the bottom of the pan.
Cool and Beat: Remove the pan from the heat and allow the mixture to cool for 5 minutes. Add the vanilla extract and beat the mixture with a wooden spoon until it thickens and loses its glossy appearance. This may take around 5-10 minutes.
Set the Fudge: Pour the mixture into the prepared tin and spread it out evenly. Leave it to cool completely at room temperature, then chill in the fridge for a few hours until firm.
Cut and Serve: Once set, lift the fudge out of the tin using the baking parchment and cut into small squares.