Cornish Clotted Cream Fudge Recipe | Proper Set Fudge from the Kitchen

Cornish Clotted Cream Fudge — From Elowen's Kitchen

Fudge is a confection that requires a sugar thermometer and patience. The grainy texture that makes good fudge different from toffee (which stays smooth) comes from controlled crystallisation — you cook the sugar syrup to the right temperature, let it cool, then beat it to create tiny sugar crystals. Too little beating and it stays glossy. Too much and it becomes dry and crumbly.

Using Cornish clotted cream instead of standard double cream gives the fudge a characteristic richness and a slightly caramelised undertone from the cream's natural sugars. Rodda's clotted cream is the benchmark — the golden crust on top gets stirred in and adds depth.

This recipe is foolproof if you use a sugar thermometer. Do not try to make it without one.

Ingredients (makes roughly 36 pieces)

450g white caster sugar 150ml whole milk 100g Cornish clotted cream (the whole pot, including the golden crust) 50g salted Cornish butter, plus extra for greasing 1 teaspoon vanilla extract

Optional add-ins (stir in after beating): 50g chopped roasted nuts Zest of 1 lemon or orange Pinch of sea salt flakes

Equipment needed: Heavy-based saucepan (at least 2.5 litre capacity — the mixture bubbles up) Sugar thermometer 20cm square baking tin, lightly buttered and lined with baking paper

Method

Put the sugar, milk, clotted cream and butter in the saucepan. Heat over a low heat, stirring constantly, until the sugar has completely dissolved and the butter has melted. Do not let it boil until the sugar has dissolved — this risks crystallisation on the pan sides.

Once dissolved, bring to the boil and stop stirring. Clip the thermometer to the side of the pan.

Boil steadily, without stirring, until the mixture reaches 116°C — the soft-ball stage. This takes 15-20 minutes. The mixture will bubble vigorously. Watch it carefully towards the end as the temperature rises quickly after 110°C.

Remove from the heat immediately. Add the vanilla extract. Leave to cool undisturbed until the temperature drops to 60°C. Do not stir during this cooling period — this is critical. It takes about 20-30 minutes.

Once at 60°C, beat the mixture vigorously with a wooden spoon or electric hand mixer. It will initially look glossy and smooth. Keep beating — after 5-8 minutes it will begin to thicken, lose its sheen and take on a more matte, creamy appearance. Stir in any add-ins at this point.

As soon as it starts to set and is difficult to stir (move quickly here — it sets fast), pour into the prepared tin and spread level. Tap the tin on the counter to settle it.

Leave to set at room temperature for 2-3 hours or in the fridge for 1 hour. Once firm, turn out and cut into squares with a hot knife.

Elowen's Tips

The soft-ball test without a thermometer: drop a small amount of the hot mixture into a glass of cold water. If it forms a soft, pliable ball that you can squash between your fingers, it's ready. But a thermometer is much more reliable.

If the fudge doesn't set and stays tacky, it was undercooked. If it's crumbly and dry, it was overbeaten. If you get the temperature right and stop beating when it just starts to thicken, it will set perfectly every time.

Makes an excellent Christmas gift wrapped in baking paper and brown string. A jar of Cornish fudge alongside our Cornish apple chutney makes a lovely hamper combination.

For Hampers & Gifts?

Salt Wind Catering is developing a Cornish gift hamper range. If you'd like to be first to hear when it launches, drop your email at saltwind.catering. In the meantime, call 01209 206255 to discuss bespoke hamper orders for events and corporate gifting.