If you love soft, rich sweets, this Clotted Cream Fudge Recipe is perfect. It melts in your mouth and tastes very creamy.
I first tried this fudge during a cozy afternoon tea. One bite and I was in love. The flavor feels rich but gentle. Making it at home is easier than you think.
In this guide, I will show how to make Clotted Cream Fudge step by step. I will also share all ingredients for Clotted Cream Fudge Recipe so you get perfect results every time.
My Experience With This Recipe
I remember making this fudge on a cold weekend afternoon. The kitchen smelled sweet and warm. I stirred the pot slowly and felt relaxed.
When the fudge set, I cut small squares. The first bite was smooth and creamy. It tasted better than store-bought fudge.
My family asked for more right away. Since then, I make this fudge for holidays and gifts. It always brings smiles.
Recipe Card Info
- Recipe Name: Clotted Cream Fudge
- Servings: 25 small pieces
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins plus setting
- Course: Dessert / Sweet Treat
- Cuisine: British
- Calories: 120 kcal per piece
Equipment List
- Heavy saucepan
- Wooden spoon
- Candy thermometer
- Measuring cups and spoons
- Square baking tin
- Baking paper
- Sharp knife
Ingredients You Need for Clotted Cream Fudge Recipe
- 300ml clotted cream
- 450g white sugar
- 100g unsalted butter
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Tin
Line a square tin with baking paper. Leave extra paper on sides. - Add Ingredients to Pan
Add clotted cream, sugar, butter and golden syrup to saucepan. - Heat Gently
Place pan on low heat. Stir gently until sugar fully dissolves. - Bring to Boil
Increase heat slightly. Bring mixture to a gentle boil. - Stir Constantly
Stir mixture slowly to prevent sticking or burning at bottom. - Check Temperature
Cook until mixture reaches 115°C on candy thermometer. - Remove from Heat
Take pan off heat. Add vanilla extract and salt. - Beat the Mixture
Beat fudge with spoon until thick and slightly matte. - Pour into Tin
Pour fudge into prepared tin. Spread evenly with spatula. - Let It Set
Leave fudge to cool and set at room temperature. - Cut and Serve
Once firm, cut into small squares. Serve or store.
Recipe Tips
- Always use a heavy pan to avoid burning.
- Stir gently and slowly for smooth texture.
- Use a thermometer for perfect results.
- Do not rush the beating step.
- Cut fudge with a warm knife for clean edges.
Nutrition Information
| Nutrient | Amount per Piece |
|---|---|
| Calories | 120 kcal |
| Fat | 7 g |
| Carbohydrates | 14 g |
| Sugar | 13 g |
| Protein | 1 g |
Serving Suggestions
Serve Clotted Cream Fudge with afternoon tea or coffee. It also works well as a dessert bite after meals. I love serving it on a small plate with biscuits. You can wrap pieces in paper for gifts. It is perfect for holidays, parties, or cozy evenings.
Best Sides To Serve With
- Hot tea or coffee
- Shortbread cookies
- Fresh berries
- Vanilla ice cream
- Fruit platter
Storage and Reheating Tips
Store fudge in an airtight container at room temperature. It stays fresh for one week. Keep it away from heat or sunlight.
You can refrigerate it during hot weather. Let it return to room temperature before serving. Do not microwave, as it will melt and lose shape.
Clotted Cream Fudge Recipe
Ingredients
- 300 ml clotted cream
- 450 g white sugar
- 100 g unsalted butter
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Tin
- Line a square tin with baking paper. Leave extra paper on sides.
Add Ingredients to Pan
- Add clotted cream, sugar, butter and golden syrup to saucepan.
Heat Gently
- Place pan on low heat. Stir gently until sugar fully dissolves.
Bring to Boil
- Increase heat slightly. Bring mixture to a gentle boil.
Stir Constantly
- Stir mixture slowly to prevent sticking or burning at bottom.
Check Temperature
- Cook until mixture reaches 115°C on candy thermometer.
Remove from Heat
- Take pan off heat. Add vanilla extract and salt.
Beat the Mixture
- Beat fudge with spoon until thick and slightly matte.
Pour into Tin
- Pour fudge into prepared tin. Spread evenly with spatula.
Let It Set
- Leave fudge to cool and set at room temperature.
Cut and Serve
- Once firm, cut into small squares. Serve or store.
Notes
- Always use a heavy pan to avoid burning.
- Stir gently and slowly for smooth texture.
- Use a thermometer for perfect results.
- Do not rush the beating step.
- Cut fudge with a warm knife for clean edges.
FAQs about Clotted Cream Fudge Recipe
Q1: Can I use double cream instead of clotted cream?
You can, but the flavor will be less rich. Clotted cream gives the best texture and taste.
Q2: Why did my fudge turn grainy?
This happens if sugar crystals form. Stir gently and avoid scraping pan sides.
Q3: Do I need a candy thermometer?
It helps a lot. Without it, timing can be tricky and results may vary.
Q4: Can I add flavors or nuts?
Yes. Add chopped nuts or sea salt after removing from heat.
Q5: How long does fudge take to fully set?
It usually sets within two hours. Cooler rooms may take longer.
Conclusion
This Clotted Cream Fudge Recipe is rich, smooth and comforting. It feels special but is simple to make. The creamy texture and sweet taste make it unforgettable.
Follow these steps and enjoy perfect fudge at home. Whether for gifts or treats, this recipe never disappoints. Once you try it, you will want to make it again and again.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
