March 25, 2014 - 15:25 GMT hellomagazine.com Clotted cream fudge recipe GALLERY 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 Ingredients 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.Method 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.