Clotted Cream Fudge with Golden Syrup
Why this recipe works
- Classic fudge method: Cooking the mixture to 116°C (240°F), then beating it as it cools, encourages fine sugar crystals for a firm, smooth set.
- Creamy dairy richness: Clotted cream and butter give the fudge its dense, creamy bite without needing a long ingredient list.
- Sweet but rounded: Golden syrup adds a mellow caramel note, while fine sea salt and vanilla keep the sweetness from tasting flat.
Get the most out of this recipe
Ingredient notes
- Use good clotted cream: The flavour is built around the dairy, so a rich, full-flavoured clotted cream gives the best creamy finish.
- Why golden syrup matters: Golden syrup brings a rounded caramel sweetness and helps create the classic smooth, slightly chewy fudge texture.
- Honey changes the flavour: Dark honey can replace golden syrup, but it will make the fudge taste deeper and more floral rather than traditionally buttery.
Texture tips
- Dissolve the sugar fully: Warm the mixture gently at first and stir until the sugar has dissolved before bringing it to a boil; this helps prevent a grainy finish.
- Beat until matte: The fudge should lose its shine and become thick before it goes into the tin. Once that change happens, scrape it in quickly before it sets.
- Watch the boil: Keep the boil steady rather than fierce so the sugars cook evenly without scorching on the base of the pan.
Timing notes
- Cool before beating: Let the hot fudge mixture cool until it is warm rather than hot before whisking; beating too early makes it harder to control the set.
- Wait until fully firm: Slice only once the fudge has completely set, otherwise the squares may drag and lose their clean edges.
- Best served cool, not cold: If stored in the fridge, let the fudge sit at room temperature for about 20 minutes before serving for a creamier bite.
Make-ahead tips
- Good for making ahead: Fudge keeps well once set, making it practical for gifts, dessert boards or preparing before a gathering.
- Layer before storing: Store the squares in an airtight container with baking paper between layers to stop them sticking together.
- Freezes well: Freeze the set fudge in a sealed container, then defrost at room temperature before serving.
Equipment you'll need
Ingredients
Instructions
- Lightly grease a square tin and set it aside. Add the butter, clotted cream, caster sugar, golden syrup and salt to a heavy-based saucepan. Warm gently over a low heat, stirring, until the butter melts and the sugar has dissolved.
- Increase the heat to medium and bring the mixture to a steady boil. Cook, stirring regularly and scraping the base, until it reaches 116°C (240°F) on a sugar thermometer and looks thick and glossy. Take off the heat and stir in the vanilla.
- Pour the fudge into a mixing bowl and leave it to cool until it is warm rather than hot, about 15 to 20 minutes. Beat vigorously with a whisk until the mixture turns paler and loses its shine, becoming matte and thick. Work quickly once it starts to change, as it will set fast.
- Scrape the fudge into the prepared tin and smooth the top. Leave at room temperature until fully set and firm. Cut into 24 squares to serve.
Recipe notes
Tips
- Use a heavy-based saucepan and keep the boil steady; too fierce a boil can scorch the sugars before the fudge reaches temperature.
- If you do not have a thermometer, the fudge is ready when a small spoonful dropped into cold water forms a soft ball that holds its shape when lifted out.
- For the smoothest texture, stop beating as soon as the fudge turns matte and thick, then get it into the tin straight away.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Golden syrup with dark honey for a deeper, slightly floral sweetness.
Storage
- Refrigerate up to 10 days
- Store in an airtight container, layered with baking paper to prevent sticking. For the best texture, keep at cool room temperature; if chilled, let it sit out for 20 minutes before serving. Freeze in a sealed container and defrost at room temperature.
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Recipe overview
- Servings: 24 pieces
- Total time: 2h (25min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Milk
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