Traditional Cornish Clotted Cream Fudge Recipe
275g (11 oz) unrefined caster sugar
100g (4 oz) golden syrup (corn syrup)
225g (9 oz) Cornish clotted cream
1/2 tsp vanilla extract
MethodCombine all the ingredients in a large saucepan. Heat gently, stirring constantly, until the sugar dissolves then bring the mixture to a boil, cover with a lid and continue cooking for 3 minutes. Take the lid off and continue boiling the mixture until it reaches the soft ball stage (116ºC [241ºF]), when a drop of the mixture placed in a cup of water forms a soft ball that you can squeeze between thumb and forefinger.
Take the cream fudge off the heat at this stage and beat with a wooden spoon until the mixture becomes thick and a little grainy (it can take up to 10 minutes continuous beating to reach this stage). When ready pour into a greased 20cm tin lined with greaseproof (waxed) paper.
Mark the fudge into squares with a sharp knife then set aside until completely set. At this point, divide into pieces then store in an air-tight container.
This recipe and over 250 other traditional Cornish recipes are found in my new eBook, Classic Cornish Recipes, which can be purchased via Amazon using the link on the left.
The book also contains information on both classic traditional and modern Cornish recipes. There is an entire chapter on Cornish Pasties (many kinds) that also compares the traditional Cornish pasty with other British pasties and pasties from around the globe. Wild Cornish foods and Cornish seafoods are showcased, along with some of the best of modern Cornish cookery.
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