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

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Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Forget other light brown soft sugars, Billington’s Unrefined Light Muscovado sugar is incomparable with its hints of unique warm honey colour and creamy fudgy flavour, making it one of the finest light brown sugars in the world.
Why do we recommend Billington’s? This sugar is a superior substitute in any recipe calling for soft brown sugar as it will add rich and deep flavour to all your bakes. Boasting the chewiest, gooiest cookies, perfect gingerbread, biscuits and a host of savoury dishes too, it screams versatility.
Billington’s unrefined sugars are produced with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Billington's Unrefined Light Muscovado Sugar

Clotted cream

Nielsen-Massey

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods.
A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

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

Clotted Cream Fudge Recipe | How to Make Clotted Cream Fudge

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

Bring to the boil, then cover and boil for a further&nbsp;3 minutes. Uncover once more&nbsp;then continue to boil until the temperature reaches 116 °C (240 °F).

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.

Drop some of the mixture into a bowl of very cold water, if the mixture forms a soft ball it is ready.

How to Test if your Fudge is Ready

Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

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Perfect! I have made it a couple of times before!

can never get it to sey even when boiled to temperature it just burns, but tastes amazing

Excellent recipe you just need to take your time making sure the sugar dissolves entirely before boiling. Delicious flavour

This was sublime! Not sure if I did something wrong but mine was creamy, not crumbly, which worked out well since I love a soft fudge. I’m in Canada and used a combination of light brown sugar and white sugar. This recipe came together super quickly. I will definitely be making it again!!!

Clotted Cream Fudge

About the bake

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How to Test if your Fudge is Ready

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