White Chocolate Clotted Cream Fudge

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I realise the title of this recipe is a bit of a tongue twister but it is totally worth it in the end! I always find that fudge, toffee, or sweets of any kind can make the perfect gift, or treat at the dinner table – especially if they are homemade. This is a recipe adapted from the Rodda’s recipe for Clotted Cream Fudge!

I believe that a kitchen thermometer is something I can’t live without now, especially when making goods such as fudge, it makes the recipe foolproof as you know you have got it too the right temperature! (but then again, it does scare me slightly with how hot it needs too be!!)

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Ingredients

– 1 x 227g tub Rodda’s Cornish Clotted Cream
– 275g caster sugar
– 100g golden syrup
– 1/2 vanilla pod/vanilla essence
– 100g white chocolate chips or broken up pieces (plus 50g for decoration)

Method

1) Grease and line a 20cm tin.

2) Place the cream, sugar, syrup, and vanilla in a large saucepan and heat gently, stirring until sugar dissolves.

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3) Bring to the boil, cover and boil for 3 minutes.

4) Uncover and continue to boil until the temperature reaches 116 °C, test using a sugar thermometer.

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5) You can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. But BE CAREFUL – it is EXTREMELY hot!!

6) When the mixture is hot enough, remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes.

7) Near towards the end of the fudge mix thickening, pour in the 100g of white chocolate chips and it will melt almost instantly and thicken the mix a lot.

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8) Pour into the tin, melt the rest of the chocolate and drizzle over the top – leave to set for a good few hours in a cool place – preferably overnight.

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9) This will last up to two weeks in an airtight container!

Tips and Ideas

This recipe of course makes an amazing Clotted Cream Fudge, but I just thought I would adapt it slightly! (White chocolate is always a winner in my household)

I made double the quantity as I had two tubs of cream to use up, and it was a straight double of all ingredients. I also used a Madagascan Vanilla Pod which has an insane amount of flavour!

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Oh and last but not least – ENJOY! (try not too eat it all yourself, I have tried… and it doesn’t end well)

You can find me on Instagram as @janespatisserie, Facebook as Jane’s Patisserie, Pinterest as janespatisserie and my new Twitter @janespatisserie.

J x

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9 thoughts on “White Chocolate Clotted Cream Fudge

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