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Clotted Cream Fudge by Gizzi Erskine

  • Total Time

    25m
    • Prep Time

      10m
    • Bake Time

      15m
  • Serves

    36

  • Skill Level

    Intermediate
  • Dietary Needs

    EF/GF/NF/Veg
    • Egg free
    • Gluten free
    • Nut free
    • Vegetarian
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    No ratings yet

This delightful clotted cream fudge by Gizzi Erskine is delicious, easy to make and the ideal homemade gift for your friends and family.

Method

  1. Place all the ingredients in a large saucepan and heat gently, stirring until the sugar dissolves.

    • 225g Clotted Cream
    • 275g Unrefined Golden Caster Sugar (We like Billington’s)
    • 100g Unrefined Light Muscovado Sugar (We like Billington's)
    • 0.5 tps Vanilla Extract (We like Nielsen-Massey)
  2. Bring to the boil, then cover and boil for a further 3 minutes. Uncover once more then continue to boil until the temperature reaches 116 °C (240 °F).

  3. 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.

    Top Tip: How to Test if your Fudge is Ready
  4. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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