Devonshire Clotted Cream Fudge

Devonshire Clotted Cream Fudge Picture 1

Ingredients to make 36 portions:

10 ounces caster sugar
3 1/2 ounces golden syrup
8 ounces clotted cream
1/2 teaspoon vanilla extract


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.

Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 8 inch tin.

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