Clotted Cream Fudge
Makes 36 pieces.
INGREDIENTS: Caster sugar - 275 g (10 oz), Golden syrup - 100 g (3* oz), Clotted cream - 225 g (8 oz), Vanilla essence - * tsp.
COOKING: 1. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116C / 240F.
2. Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm (8 inch) square tin. Leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.
Free Forum Hosting
Important Announcement
First 
