Clotted cream fudge
Receiving homemade gifts is such a treat, so make a batch of this fudge and pack in pretty little boxes or jars.

Preparation time: 10 minutes
Cooking time: up to 10 minutes
Makes: approximately 40 pieces


275g unrefined caster sugar
100g golden syrup
1 x 227g tub Rodda’s Cornish Clotted Cream
1/2 tsp vanilla essence
Grease and baseline a 20cm tin.


Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes.

Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. If you do not have a thermometer, 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.

Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes.

Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.