Posted by Suzanne McMinn on December 16, 2007 @ 7:46 am
Tags: clotted cream, desserts, fudge
Candy, The Farmhouse Table
I fell in complete, enamored, adoring love with castles, old rocks, sheep, and clotted cream during my trip to England. I couldn’t bring the castles, rocks, or sheep back with me, but I did bring back some clotted cream fudge. My kids loved it and we had to have more. I discovered a recipe, and found where to buy clotted cream online.
How to make Clotted Cream Fudge:
10 ounces superfine sugar
(regular sugar is okay in my experience)
3 ounces golden syrup
(light corn syrup)
8 ounces clotted cream
1 teaspoon vanilla
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to a boil. Cover and boil for three minutes. Uncover and continue to boil until the temperature reaches 116C/240F. Remove from heat and beat until the mixture becomes thick and creamy. Pour into a greased 8-inch square pan. After thirty minutes, mark into squares with a knife then let set. Cut into pieces and store in an airtight container.
All the photos and fun commentary from my trip to England:
Clotted Cream Wishes and Merry Sheep Dreams
Very Woo Woo
Plain English
It’s Just a Small Castle
Pasties, Cream Tea, and Kippers, Oh My
Country Mouse in the City
dot Dot DOT
The Farmhouse Table Index
Main How to Do Stuff Index
Printable Recipe
Posted by Suzanne McMinn on December 16, 2007 @ 7:46 am
Tags: clotted cream, desserts, fudge
10:05
am
Yum! That sounds delicious!
3:50
pm
The fudge sounds sooo good!
6:15
pm
Mmmm sounds good!
9:31
am
11:06
am
Looks tasty…you said it easy to make right? Maybe i’ll give it a shot over the weekend